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Colorful, delicious and healthy, poke bowls are a food trend we can get behind. In this version, poke (pronounced poh-kay), a traditional Hawaiian dish of cubed and marinated raw fish, is replaced by chilled, sautéed salmon creating a nutritious meal everyone can enjoy. Hot, sticky rice is topped with the ice cold fish along with a selection of fresh toppings. The ability to customize your own bowl makes this an excellent meal for kids and picky or more adventurous guests.

To make your poke bowl vegetarian or vegan, omit the salmon or replace it with tempeh or tofu. For a gluten-free option, replace the soy sauce with tamari, making sure to double check the label before using. While short grain brown rice is typically used, long grain is a fine substitute.

Ingredients

1 ½ tablespoons soy sauce, low sodium
½ teaspoon sesame oil
½ teaspoon rice vinegar
1lb salmon, skin removed
½ teaspoon olive oil
¼ cup green onion, sliced
2 cups brown rice, short or long grain, cooked
Optional Sauce:
1 tablespoon Sriracha
2 tablespoons mayonnaise, reduced fat

Suggested toppings:

  • Avocado
  • Cucumber
  • Radish
  • Seaweed
  • Sesame seeds
  • Shredded carrot
  • Green onion
  • Jalapeño peppers
  • Seaweed salad
  • Shredded Napa cabbage
  • Shredded red cabbage
  • Bean sprouts
  • Edamame
  • Steamed broccoli
  • Mango
  • Pineapple

Directions

  1. Combine soy sauce, sesame oil and rice vinegar in a large glass or ceramic bowl and set aside.

  1. Cut salmon into ¾ inch cubes. Heat oil in a large nonstick sauté pan over medium heat. Sauté salmon chunks for 3-4 minutes or until lightly browned. Gently flip salmon over (a thin spatula will help do this quickly) and cook the other side for an additional 3-4 minutes or until cooked through. Add salmon to the soy sauce mixture and gently stir coating all the pieces in the liquid. Refrigerate until cold.

  1. When ready to serve, stir ¼ cup sliced green onion into the salmon. Add ½ cup hot rice to four bowls and top with the cold salmon mixture. Serve with assorted toppings and optional sauce.

Serves: 4
Serving size: ½ cup rice and ¼ salmon mixture

Nutrition

Calories 394 Total Fat 16 g
Saturated Fat 3 g Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g Trans Fat 0 g
Cholesterol 71 mg Sodium 291 mg
Potassium 494 mg Total Carbohydrate 26 g
Dietary Fiber 2 g Sugars 1 g
Protein 31 g
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