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.
Total Time
50min
5.0
3 Ratings
Author: Feed Me Phoebe
Servings:
4
Ingredients
•
1
cup
Short Grain White Rice
•
1 1/2
cups
Water
•
1
bunch
French Baby Carrots
, diced
•
1
bunch
Radishes
, diced
•
1
clove
Garlic
, minced
•
3
Tbsp
Rice Vinegar
•
1
tsp
Sea Salt
•
13
oz
Salmon
•
1/4
cup
Fresh Cilantro
, chopped
•
1
Avocado
, thinly sliced
•
to taste
Black Sesame Gomasio
Sauce
•
1
Serrano Chili
, thinly sliced
•
1/4
cup
Gluten-Free Tamari Soy Sauce
or Gluten Free Soy Sauce
•
1 1/4
Lemons
, juiced
•
2
Tbsp
Water
Cooking Instructions
1.
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 cups). Allow to sit in the water for 15 minutes.
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.
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