Hawaiian Sesame Salmon Poke Bowls

Name: Hawaiian Sesame Salmon Poke Bowls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 1 pound salmon fillet (skinless, cut into 1/2-inch cubes); 2 package jasmine rice (pre-cooked pouches (8.5 oz each)); 1 English cucumber (diced); 4 radishes (thinly sliced); 0.5 cup scallion greens (chopped, green tops only); 2 tablespoon gluten-free tamari; 1 tablespoon toasted sesame oil; 1 teaspoon fresh ginger (freshly grated); 1 tablespoon rice vinegar; 1 tablespoon sesame seeds (toasted); 1 nori seaweed (cut into thin strips)

Rich salmon cubes tossed in ginger-tamari sesame dressing, served over fluffy sushi rice with crunchy radishes, cucumbers, and nori strips.

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 4
Cuisine: Hawaiian
Difficulty: Easy
Cost: $7.26/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Pescatarian
Low-FODMAP
High-Protein
Low-Fat
Low-Sugar
Low-Saturated-Fat
Low-Cholesterol
Low-Calorie

Ingredients

1 pound salmon fillet (skinless, cut into 1/2-inch cubes)
2 package jasmine rice (pre-cooked pouches (8.5 oz each))
1 English cucumber (diced)
4 radishes (thinly sliced)
0.5 cup scallion greens (chopped, green tops only)
2 tablespoon gluten-free tamari
1 tablespoon toasted sesame oil
1 teaspoon fresh ginger (freshly grated)
1 tablespoon rice vinegar
1 tablespoon sesame seeds (toasted)
1 nori seaweed (cut into thin strips)

Instructions

Warm the pre-cooked jasmine rice pouches in the microwave according to package directions (about 90 seconds per pouch), then divide among four wide bowls to cool slightly.
In a medium bowl, whisk together gluten-free tamari, toasted sesame oil, rice vinegar, and grated ginger.
Add the cubed salmon fillets and half of the chopped scallion greens to the marinade bowl, gently tossing to coat completely.
Heat a nonstick skillet over medium-high heat with a quick spritz of cooking spray if desired. Add the seasoned salmon cubes and sear for 3 to 4 minutes total, turning gently until opaque on the outside and flakes easily with a fork.
Arrange the seared salmon, diced English cucumber, sliced radishes, and remaining scallion greens neatly over the rice. Garnish with toasted sesame seeds and nori seaweed strips.

Notes

Use fresh, high-quality salmon. For a fully chilled bowl, chill the cooked salmon in the fridge for 10 minutes prior to assembly.

Nutrition (per serving)

Calories: 440
Protein: 31 g
Carbohydrates: 44 g
Fat: 15 g
Fiber: 2 g
Sodium: 580 mg
Saturated Fat: 2.5 g
Sugar: 2 g
Cholesterol: 65 mg