Salmon Poke Bowl with Pickled Radishes
This easy tasty salmon poke bowl recipe is packed with pickled veggies, avocado, and topped with a spicy ponzu sauce. It's a bright, healthy bowl for spring or summer inspired by the classic Hawaiian dish.
Ingredients
1cup
Short Grain White Rice
1 1/2cups
Water
1bunch
French Baby Carrots, diced
1bunch
Radish, diced
1clove
Garlic, minced
3Tbsp
Rice Vinegar
1tsp
Sea Salt
13oz
Salmon
4Tbsp
Fresh Cilantro, chopped
1
Avocado, thinly sliced
to taste
Black Sesame Gomasio
1
Serrano Chili, thinly sliced
4Tbsp
Gluten-Free Tamari Soy Sauceor Gluten Free Soy Sauce
1 1/4
Lemons, juiced1/4 cup juice per 4 servings
2Tbsp
Water
Nutrition Per Serving
Calories
291
Fat
4.2 g
Protein
23.8 g
Carbs
37.6 g
Cooking Instructions
step 1
In a fine mesh sieve, rinse the Short Grain White Rice (1 cup) under warm water until it runs clear. Place in a small saucepan with Water (1 1/2 cups). Allow to sit in the water for 15 minutes.
step 2
Then bring to a boil, reduce heat to low, cover, and cook for 20 minutes. Remove from the heat and rest for 10 minutes. Then fluff with a fork and divide between 4 bowls.