Poké Bowl

Poke bowl for lunch. The salmon was fresh and looking good, and I usually have all the components to put these bowls together. Quinoa, brown rice, always avocado and scallion. And these bowls end up being an empty your fridge strategy. I found mango and some wilty herbs. The sauce is highly customizable - and I always finish with lots of sesame seeds.

Ingredients

• 2-3 Tbsp. mayonnaise (I used kewpie here which is my fav)

• 1 Tbsp. chili crisp

• Sesame oil

• Soy Sauce

• 4oz salmon, cubed (or canned fish with the water / oil drained, flaked)

• 1 Tbsp. chopped cilantro

• 1 small cucumber, sliced

• Rice vinegar

• Salt

• Ripe avocado, cubed

• 2 scallions, chopped

• 1/2 cup firm mango

• 1 cup cooked brown rice

• 1/2 cup cooked quinoa

• Sriracha

• Furikake, everything seasoning or sesame seeds

Instructions

Step 1

Make the sauce by combing the mayonnaise, chili crisp, a few drops of sesame oil, and around 2 tablespoons of soy sauce. Combine it and adjust seasoning. Add more soy sauce if you want saltier, add an acid if you want it more tart, like lime juice, or rice vinegar. Add the fish and the cilantro, taste and adjust and set aside.

Step 2

In a small bowl, combine the cucumber, 1-2 tablespoons of rice vinegar, a pinch of salt and a splash of sesame oil. Set aside.

Step 3

Assemble your bowl - and you can be creative. I warmed my grains for a few seconds in the microwave. Added my salmon, cubed avocado, cucumber, scallions, and frozen mango from my freezer (the icy crunch was so good) and I topped with a drizzle of sriracha and the furikake.

Step 4

You can add corn, edamame, pickled onions, you name it. The secret is the creamy, acidic sauce around the fish, and all the textures in your bowl! Lmk if you make it!

Video Instructions: https://www.instagram.com/reel/DCMZPh3pUc6/?igsh=MTZqaXJ2MWMyZGJyNw%3D%3D