Tuna Salmon Poke Bowl

Ingredients

• Atlantic salmon

  Fish, wild, raw

  2 ½ oz or 71g

• Soy sauce

  Low sodium, Shoyu

  1 ½ tbsp or 24g

• Sauce, hot chile, sriracha

  2 tsp or 10g

• Scallions

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

  ½ medium or 8g

• Sesame seeds

  Seeds, whole, dried

  ½ tbsp or 5g

• Brown rice

  Long-grain, cooked

  2 cup or 390g

• Tuna

  Fish, fresh, yellowfin, raw

  5 oz or 142g

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!