Description
Indulge in a vibrant salmon poke bowl that combines fresh, succulent salmon with crunchy cucumbers and creamy avocado, all drizzled with a zesty sauce. This dish is not just a meal; it’s a colorful culinary adventure that is quick to prepare, healthy, and customizable for any occasion. Perfect for busy weeknights or leisurely gatherings, each bite promises an explosion of flavors that will delight your taste buds.
Ingredients
Scale
- 1 cup short grain rice (sushi rice)
- 8 oz sushi-grade salmon
- 1 medium cucumber (diced)
- 1 ripe avocado (sliced)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 2 green onions (chopped)
- 1 tablespoon Sriracha (adjust to taste)
Instructions
- Rinse the rice under cold water until clear. Combine with 1.5 cups of water, bring to a boil, cover, and simmer on low for about 15 minutes until tender.
- While rice cooks, cut the salmon into bite-sized cubes.
- Dice the cucumber and slice the avocado, sprinkling lemon juice on the avocado to prevent browning.
- In a small bowl, mix soy sauce, sesame oil, and Sriracha until blended.
- Assemble each bowl with cooked rice as the base. Top with salmon, cucumber, avocado, and green onions.
- Drizzle with sauce before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: No-Cook/Boiling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 560
- Sugar: 2g
- Sodium: 730mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg