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Salmon Poke Bowl with Avocado

Ingredients

  • 1 Lb Salmon , Skinned & Cubed Into 3/4” Pieces – here are the best ways to thaw sashimi grade frozen salmon. See our "Handling Seafood" page for thawing instructions.
  • 1/2 C. Onion Thinly Sliced
  • 1/2 C. Red Pepper Thinly Sliced
  • 1/2 C. Sliced Scallion Thinly Sliced
  • 1/2 C. Fresh Cilantro Chopped
  • 3 tbsp Tamari
  • 2 tsps Toasted (dark) Sesame oil
  • 1/2 tsp Sriracha
  • 2 C. Short-grain Brown rice Cooked
  • 2 C. Greens Arugula, Watercress, Baby Romaine
  • 2 tbsp Rice Wine Vinegar
  • 2 tbsp Extra-Virgin Olive Oil
  • 1 tbsp Mustard Chinese Style or Dijon
  • 1 Medium Ripe Avocado Sliced
  • 1 Sheet Nori Cut Into Strips

Instructions

  1. Gently combine salmon, onion, red pepper, scallion greens, cilantro, tamari, sesame oil and Sriracha in a medium bowl.

  2. Combine rice and greens in a large bowl. 

  3. Whisk vinegar, oil and mustard in a small bowl. 

  4. Add to the rice salad and mix well. 

  5. Serve the salmon mixture over the rice salad.

  6. Garnish with nori strips and avocado slices.