Salmon Poke Bowl with Pickled Radishes

15 INGREDIENTS • 6 STEPS • 50MINS

Salmon Poke Bowl with Pickled Radishes

Recipe

5.0

3 ratings

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.

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Salmon Poke Bowl with Pickled Radishes

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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.

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.

http://www.feedmephoebe.com

50MINS

Total Time

$3.23

Cost Per Serving

Ingredients

Servings

4

us / metric

1 cup

Short Grain White Rice

1 1/2 cups

Water

1 bunch

French Baby Carrots, diced

1 bunch

Radish, diced

1 clove

Garlic, minced

3 Tbsp

1 tsp

13 oz

4 Tbsp

Fresh Cilantro, chopped

1

Avocado, thinly sliced

to taste

Black Sesame Gomasio

Sauce

1

Serrano Chili, thinly sliced

4 Tbsp

Gluten-Free Tamari Soy Sauce

or Gluten Free Soy Sauce

1 1/4

Lemons, juiced

1/4 cup juice per 4 servings

2 Tbsp

Water

Nutrition Per Serving

VIEW ALL

Calories

291

Fat

4.2 g

Protein

23.8 g

Carbs

37.6 g

Love This Recipe?

Salmon Poke Bowl with Pickled Radishes

Save

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.

http://www.feedmephoebe.com

Cooking Instructions

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step 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.

step 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.

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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