Do-It-Yourself Salmon Poke Bowls

Prep Time:
25 mins

Total Time:
25 mins

Servings:
4

Ingredients

Toppings:

1avocado, or to taste, sliced
• 1red bell pepper, or to taste, sliced
• ¼cupshelled edamame, or to taste
• 4sheetsdried seaweed, or to taste, cut into strips
• 1tablespoonpickled ginger, or to taste
• 1tablespoonfurikake (Japanese nori seasoning), or to taste
• 2tablespoonschopped green onion, or to taste
• 1tablespoonsesame seeds, or to taste

Directions

Divide rice among four bowls.

Combine soy sauce, rice wine vinegar, sesame oil, and chile oil in a bowl; add salmon and toss to coat. Divide among the four bowls.

Top bowls with avocado, bell pepper, edamame, seaweed, pickled ginger, and furikake seasoning. Garnish with chopped green onion; sprinkle with sesame seeds.

Cook’s Note

Substitute lettuce for rice or use a mixture of both. Substitute sashimi-grade tuna for salmon, or use tofu or mushrooms. Add finely chopped pollock if desired.

Use tamari or liquid aminos if the dressing needs to be gluten free.

Here are some other topping ideas: wakame (seaweed salad), fresh tobiko (fish eggs), thinly sliced omelet, diced pineapple and/or mango.

Nutrition Facts (per serving)