Salmon and Shrimp-Avocado Poke Bowl

Ingredients

• Medium Cooked Shrimp

  Shrimp

  10 oz or 283g

• Brown rice

  long-grain, cooked

  3 cup or 585g

• Atlantic salmon

  wild, raw

  20 oz or 567g

• Soy sauce

  low-sodium, shoyu

  1 tsp or 5g

• Sriracha

  1 tsp or 5g

• Sesame oil

  1 tsp or 5g

• Salt

  table

  1 dash or 0.4g

• Avocado

  raw

  1 fruit or 201g

• Sesame seeds

  whole, dried

  1 tbsp or 9g

Directions

1. Prepare rice as per package directions to yield 2 cups cooked.
2. Cut 8 ounces of salmon into 1/2-inch cubes. Toss with 1 teaspoon each of low-sodium soy sauce, sambal olek, toasted sesame oil and freshly grated ginger. Add a generous pinch of kosher salt, cover and refrigerate for 2 hours.
3. Put a 1/2 a cup of warm, cooked white or brown rice in 4 bowls and top with some of the marinated salmon. Top each with some thinly sliced scallion and a ¼ of a sliced avocado. Sprinkle with toasted sesame seeds and enjoy!