One of my favorite experiences of visiting Hawaii was the opportunity to devour one of these bowls. I say one but lets be real. They originated from fisherman seasoning their fresh catch on the boat. Now you can get them with all kinds of colorful arrangements!!! So now you can make your own Poke Bowl
Watch how to assemble below (press play)
Prep Time: 15 minutes
Cook Time: N/A
There is so much color going on in this bowl. Mix and match to your delight. Seaweed is rich in so many antioxidants, the salmon is packed full of omega 3 fatty acids for brain health and weight loss.
Ingredients: (Serves 2)
1 Cup Brown Rice
1 Fillet of Sashimi grade Salmon, Skin and diced
2 Tbsp Soy Sauce/Tamari
2 tsp Sesame Oil
1 Tbsp Rice Wine Vinegar
1 tsp Chili Peppers
2 tsp Honey
1/2 Cup Sesame Seaweed
1 tsp Black Sesame Seeds
1 Tbsp Sriracha
- In a small saucepan combine rice with 2 cups of water, bring to a boil and turn heat to low. Cook for 12-15 minutes or until light and fluffy.
- In a bowl combine the salmon, 1 tsp sesame oil and 1 Tbsp of Soy sauce, set aside
- Remove ends of cucumbers, slice in half lengthways and then cut into moon shapes (semi-circles). Slice Scallions on an angle up until the green section and add to the bowl
- Add the cucumber to a bowl with the vinegar, chili peppers, honey, remaining sesame and soy sauce. (You can put this in a jar to have for future eats… and the flavor gets better with time!)
- Slice avocado 3/4 of the way through and push down to create a fan
- To serve place rice in a bowl, top with the cucumber, seaweed, salmon, avocado, back sesame seeds and sriracha.
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