Tofu Avocado Poke Bowl

Ingredients

• White rice

  Long-grain, regular, cooked

  70g

• Soy sauce

  Low sodium, Shoyu

  1 tsp or 5g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Ginger root

  Raw

  1 tsp or 2g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ medium or 8g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Sesame seeds

  Seeds, whole, dried

  1 tsp or 3g

• Tofu, geräuchert

  Edeka Bio+

  ½ block or 88g

• Kidneybohnen

  ½ can or 128g

• Cucumber

  With peel, raw

  ½ cucumber or 151g

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!

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