Name: Salmon Poke Bowl with Pickled Radishes
Total time: PT3000.0S
Yield: 4
Ingredients: 1 cup Short Grain White Rice; 1 1/2 cup Water; 1 bunch French Baby Carrots; 1 bunch Radish; 1 clove Garlic; 3 tablespoon Rice Vinegar; 1 teaspoon Sea Salt; 0.75 pound Salmon; 1/4 cup Fresh Cilantro; 1 Avocado; to taste Black Sesame Gomasio; 1 Serrano Chili; 1/4 cup Gluten-Free Tamari Soy Sauce; 1 1/4 Lemon; 2 tablespoon Water

This easy tasty salmon poke bowl recipe is packed with pickled veggies, avocado, and topped with a spicy ponzu sauce. It's a bright, healthy bowl for spring or summer inspired by the classic Hawaiian dish.

Low-Fat

Intermediate

Salmon Poke Bowl with Pickled Radishes

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Short Grain White Rice

Water

French Baby Carrots

bunch

Radish

Garlic

clove

Rice Vinegar

tablespoon

Sea Salt

teaspoon

Salmon

pound

Fresh Cilantro

Avocado

Black Sesame Gomasio

to taste

Sauce

Serrano Chili

Gluten-Free Tamari Soy Sauce

Lemon

Stove

In a fine mesh sieve, rinse the {@0:} under warm water until it runs clear. Place in a small saucepan with {@1:}. Allow to sit in the water for 15 minutes.

In a fine mesh sieve, rinse the Short Grain White Rice (1 cup) under warm water until it runs clear. Place in a small saucepan with Water (1 1/2 cup). Allow to sit in the water for 15 minutes.

Then bring to a boil, reduce heat to low, cover, and cook for 20 minutes. Remove from the heat and rest for 10 minutes. Then fluff with a fork and divide between 4 bowls.

Meanwhile, combine the {@0:}, {@4:}, {@3:}, {@1:}, and {@2:} in a medium mixing bowl. Let sit, occasionally stirring, until the vegetables have softened, about 15 minutes.

Meanwhile, combine the French Baby Carrots (1 bunch) [diced], Radish (1 bunch) [diced], Garlic (1 clove) [minced], Rice Vinegar (3 tablespoon), and Sea Salt (1 teaspoon) in a medium mixing bowl. Let sit, occasionally stirring, until the vegetables have softened, about 15 minutes.

Meanwhile, combine the French Baby Carrots (1 bunch), Radish (1 bunch), Garlic (1 clove), Rice Vinegar (3 tablespoon), and Sea Salt (1 teaspoon) in a medium mixing bowl. Let sit, occasionally stirring, until the vegetables have softened, about 15 minutes.

Mix the ingredients for the spicy ponzu sauce together in another small mixing bowl. Combine {@1:}, {@0:}, juice from {@2:}, and {@3:} together.

Mix the ingredients for the spicy ponzu sauce together in another small mixing bowl. Combine Serrano Chili (1 N/A) [thinly sliced], Gluten-Free Tamari Soy Sauce (1/4 cup), juice from Lemon (1 1/4 N/A) [juiced], and Water (2 tablespoon) together.

Mix the ingredients for the spicy ponzu sauce together in another small mixing bowl. Combine Serrano Chili (1), Gluten-Free Tamari Soy Sauce (1/4 cup), juice from Lemon (1 1/4), and Water (2 tablespoon) together.

Add the {@1:} and {@0:}; toss to combine.

Add the Salmon (0.75 pound) and Fresh Cilantro (1/4 cup) [chopped]; toss to combine.

Add the Salmon (0.75 pound) and Fresh Cilantro (1/4 cup); toss to combine.

Divide the salmon, pickled vegetables, and {@1:} in the bowls, arranging each in its own quadrant. Spoon the remaining ponzu sauce over the poke bowls or serve on the side, and garnish with {@0:}, if using.

Divide the salmon, pickled vegetables, and Avocado (1 N/A) [thinly sliced] in the bowls, arranging each in its own quadrant. Spoon the remaining ponzu sauce over the poke bowls or serve on the side, and garnish with Black Sesame Gomasio ( to taste), if using.

Divide the salmon, pickled vegetables, and Avocado (1) in the bowls, arranging each in its own quadrant. Spoon the remaining ponzu sauce over the poke bowls or serve on the side, and garnish with Black Sesame Gomasio (to taste), if using.

Salmon Poke Bowl with Pickled Radishes

5.0

50MINS

$3.23

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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