Name: Salmon & Avocado Poke Bowl
Ingredients: 1 pound previously frozen wild salmon, skinned and cut into 3/4-inch cubes; 1 medium ripe avocado, diced; ½ cup thinly sliced yellow onion; ½ cup thinly sliced scallion greens; ½ cup chopped fresh cilantro; ¼ cup tobiko (flying fish roe) or other caviar; 3 tablespoons reduced-sodium tamari; 2 teaspoons toasted (dark) sesame oil; ½ teaspoon Sriracha; 2 cups cooked short-grain brown rice, warmed; 2 cups packed spicy greens, such as arugula, watercress or mizuna; 2 tablespoons rice vinegar; 2 tablespoons extra-virgin olive oil; 1 tablespoon Chinese-style or Dijon mustard

Anti Inflammatory

Gently combine salmon, avocado, onion, scallion greens, cilantro, tobiko (or caviar), tamari, sesame oil and Sriracha in a medium bowl.

Combine rice and greens in a large bowl. Whisk vinegar, oil and mustard in a small bowl. Add to the rice salad and mix well. Serve the poke on the rice salad.

1 pound previously frozen wild salmon, skinned and cut into 3/4-inch cubes

¼ cup tobiko (flying fish roe) or other caviar

2 cups cooked short-grain brown rice, warmed

2 cups packed spicy greens, such as arugula, watercress or mizuna

1 tablespoon Chinese-style or Dijon mustard

Salmon & Avocado Poke Bowl

Ingredients

Directions

Nutrition