tuna-Avocado Poke Bowl

Ingredients

• White rice

  Long-grain, regular, cooked

  125g

• Soy sauce

  Low sodium, Shoyu

  3 tsp or 16g

• Sauce, hot chile, sriracha

  5 tsp or 25g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Ginger root

  Raw

  1 tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Scallions

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

  ½ medium or 8g

• Avocados

  Raw, All commercial varieties

  ¼ fruit or 50g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

• Seabreeze Salad

  AFC Franchise Corp Grocery

  4 ounces or 113g

• Ginger Sesame Marinade

  The Ginger People

  1 tbsp or 100g

• Dressing & Sauce, Ponzu

  Kikkoman

  1 tbsp or 100g

• Liquid Aminos, Gluten-Free

  Bragg

  1 tsp or 100g

• Edamame

  Seapoint Farms

  1 pack or 142g

• Hass Avocados, Diced

  Chosen Foods

  ¼ cup or 30g

• Cilantro Lime Shrimp

  Costco

  4 oz or 115g

• Ahi Tuna Poke Cubes

  Hawaiian Select

  4 oz or 100g

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!