Salmon-Avocado Poke Bowl
Other
Amount to eat (1 serving)
Time to prepare: 130 mins to prep
Time to cook: 25 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 1g
Sucrose: 0g
Glucose: 0g
Fructose: 0g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0g

Fats

Saturated: 1.2g
Monounsaturated:3.4g
Polyunsaturated: 2.7g
Trans: 0g

Fatty Acids

Total Omega 3: 1g
Total Omega 6: 0g
ALA: 0g
DHA: 0.6g
EPA: 0.2g
DPA: 0.6g

Nutritional Info

Fiber: 1.5g 7%
Net Carbs: 23
Sodium: 140.2mg 6%
Potassium: 392.9
Cholesterol: 31.2

Nutritional Values (g)


Calories: 229 Fat: 8g
Protein: 14g Carbs: 24g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

White rice (Long-grain, regular, cooked)
2 cup / 316 grams
Atlantic salmon (Fish, wild, raw)
8 oz / 227 grams
Soy sauce made from soy and wheat (shoyu) (Low sodium)
1 tsp / 5.3 grams
Sauce, hot chile, sriracha (NAN)
1 tsp / 5 grams
Sesame oil (Salad or cooking)
1 tsp / 4.5 grams
Ginger root (Raw)
1 tsp / 2 grams
Salt (Table)
1 dash / 0.40 grams
Scallions (Spring onions or scallions (includes tops and bulb), raw)
1/2 medium (4-1/8″ long) / 7.5 grams
Avocados (Raw, All commercial varieties)
1/4 fruit / 50.3 grams
Sesame seeds (Seeds, whole, dried)
1 tbsp / 9 grams

Instructions

Step 1
Prepare rice as per package directions to yield 2 cups cooked.
Step 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.
Step 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!