SALMON-AVOCADO POKE BOWLS

Salmon-Avocado Poke Bowls image

Imagine your favorite sushi roll. Now imagine it deconstructed and served in a bowl: delicious rice topped with raw fish, avocado, scallion and sesame seeds. Well, that's one possible combination! Poke (POH-kay) is a healthy Hawaiian staple of marinated, chopped raw fish, often made with tuna. Build-your-own-poke-bowl spots are popping up all over the country, letting you pair your choice of fish with rice and as many toppings as a burrito bar. We're smitten with the hot-meets-cold and cooked-meets-raw dichotomy of the poke bowl, so we made our own version in Food Network Kitchen, opting for omega 3-packed salmon as the star. The dish is low in calories, high in protein and super-easy to make.

Provided by Leah Brickley

Time 2h20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

8 ounces super-fresh, wild-caught skinless salmon fillet, cut into 1/2-inch cubes
1 teaspoon low-sodium soy sauce
1 teaspoon sambal olek
1 teaspoon toasted sesame oil
1 teaspoon grated fresh ginger
Pinch kosher salt
2 cups warm, cooked white or brown rice
1 avocado, pitted, peeled and thinly sliced
Thinly sliced scallions
Toasted sesame seeds or furikake (Japanese seasoning blend)

Steps:

In a medium bowl, toss salmon with soy sauce, sambal olek, sesame oil, ginger and salt. Cover and refrigerate for 2 hours.
Divide rice between 4 bowls and top each with a quarter of the salmon and a quarter of the avocado. Sprinkle with scallions and sesame seeds and serve.

Nutrition Facts : Calories 260 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 30 milligrams, Sodium 140 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 15 grams, Sugar 1 grams