Salmon Poke Bowls
Salmon Poke Bowls are your solution to switching up your healthy weeknight dinners! The salmon is coated in a tasty asian marinade and practically melts in your mouth. Paired with the crunch from the green onions and the creamy avocados - it's easy to see why we've started to make this recipe every Thursday!
Ingredients
- 1 lb raw salmon sushi grade, skin removed
- 1 bunch green onions chopped
- 2 medium avocados cubed
- ¼ cup soy sauce low sodium
- 1 tsp rice wine vinegar
- ½ tbsp sesame oil
- 1 tsp sesame seeds toasted
- 2 cups frozen Trader Joe’s Brown Rice
Instructions
- Cook Trader Joe’s brown rice according to package instructions. Set aside to cool while you prep the rest of the poke.
- Cut the salmon into bite 3/4 inch size cubes and set aside in a medium size bowl.
- Lay green onions on the cutting board. Using chef's knife, trim off roots by slicing 1/4 inch above the roots. Trim about two inches from the green top. Finely chop then add to bowl of cubed salmon.
- Cut avocado in half length wise. Remove pit. Next, cut each half into small cubes by cutting length wise and crosswise.
- In a large bowl, combine cubed salmon, green onions, avocados, soy sauce, rice wine vinegar, and sesame oil.
- Serve salmon mixture over the brown rice. Sprinkle with sesame seeds. Enjoy!
Notes
Pro tips:
- To save time, buy frozen brown rice from Trader Joe’s – it takes only 3 minutes in the microwave to cook and turns out perfect every time! - Make sure you give ample time to cool the rice so you don’t accidentally cook the raw fish! - Don’t over stir after combining ingredients (if you care about aesthetics – according to the pro, Anthony). - Again – sushi grade, sushi grade, sushi grade. Only buy sushi grade fish to ensure freshness! - You can also sub in tuna or any other fish that you normally eat with salmon. - Make sure the sesame seeds are TOASTED – if they’re raw, it will completely change the flavor
- To save time, buy frozen brown rice from Trader Joe’s – it takes only 3 minutes in the microwave to cook and turns out perfect every time! - Make sure you give ample time to cool the rice so you don’t accidentally cook the raw fish! - Don’t over stir after combining ingredients (if you care about aesthetics – according to the pro, Anthony). - Again – sushi grade, sushi grade, sushi grade. Only buy sushi grade fish to ensure freshness! - You can also sub in tuna or any other fish that you normally eat with salmon. - Make sure the sesame seeds are TOASTED – if they’re raw, it will completely change the flavor