Salmon Poke Bowl with Pickled Radishes

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

185 g

Short Grain White Rice

360 mL

Water

1 bunch

French Baby Carrots , diced

1 bunch

Radishes , diced

1 clove

Garlic , minced

45 mL

Rice Vinegar

6 g

Sea Salt

365 g

Salmon

4 g

Fresh Cilantro , chopped

1

Avocado , thinly sliced

to taste

Black Sesame Gomasio

Sauce

1

Serrano Chili , thinly sliced

60 mL

Gluten-Free Tamari Soy Sauce

or Gluten Free Soy Sauce

1 1/4

Lemons , juiced

1/4 cup juice per 4 servings

30 mL

Water

Cooking Instructions

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Step 1

In a fine mesh sieve, rinse the Short Grain White Rice (185 g) under warm water until it runs clear. Place in a small saucepan with Water (360 mL) . Allow to sit in the water for 15 minutes.

Step 2

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.

Step 3

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