Poke bowls have taken over Instagram. Foodies have been obsessing over these rice bowls full of super fresh fish and colourful toppings.
Join the craze by following this super easy recipe and be sure to snap a pic for the ‘gram once you’re satisfied with your yummy creation!
Salmon & Avocado Poke Bowl Recipe:
1 pound salmon, cut into cubes
1 ripe avocado, diced
½ cup thinly sliced yellow onion
½ cup thinly sliced scallion greens
½ cup chopped fresh cilantro/ dhania
3 tablespoons reduced-sodium tamari
2 teaspoons toasted sesame oil
½ teaspoon Sriracha or Tabasco
2 cups cooked quinoa, warmed (Use rice, if you’re not a fan of quinoa)
2 cups packed spicy greens: Arugula, watercress or mizuna (You could also add seaweed, carrot ribbons, cucumbers, edamame beans if you’d like.)
2 tablespoons rice vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Chinese mustard
Gently combine salmon, avocado, onion, scallion greens, cilantro, caviar, tamari, sesame oil and Sriracha/tobasco in a medium bowl.
Combine quinoa and greens in a large bowl.
Whisk vinegar, oil and Chinese mustard in a small bowl.
Add to the quinoa salad and mix well.
Serve the poke on the quinoa salad.