Quick and Easy Salmon Poke Bowl
Total Time: Prep: 25 min. + chilling Cook: 5 min.,Makes: 2 servings
Ingredients
- 1/2 cup uncooked sushi (short grain) rice
- PICKLED ONIONS:
- 1/4 cup cider vinegar
- 1-1/2 teaspoons sugar
- 1/2 small red onion, thinly sliced
- SPICY MAYONNAISE:
- 3 tablespoons mayonnaise
- 2 teaspoons Sriracha chili sauce
- POKE BOWL:
- 1 tablespoon reduced-sodium soy sauce
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon honey
- 2 pouches (2-1/2 ounces each) Chicken of the Sea® pink salmon
- 1 medium ripe avocado, peeled and sliced
- 1/4 small cucumber, thinly sliced
- 1/2 cup alfalfa or bean sprouts
- Optional: Sliced green onions and sesame seeds
Directions
- Cook rice according to package directions. Meanwhile, in a resealable jar, whisk vinegar and sugar until dissolved; add red onion. Seal and refrigerate 30 minutes or up to 2 weeks. In a small bowl, stir together mayonnaise and chili sauce; refrigerate, covered, until serving.
- In a medium bowl, mix soy sauce, sesame oil and honey; add salmon, toss to combine. To serve, divide rice between 2 serving bowls. Top with salmon mixture, avocado, cucumber, sprouts, pickled onions, spicy mayonnaise and, if desired, green onions and sesame seeds.
NutritionFacts
1 bowl: 545 calories, 29g fat (5g saturated fat), 33mg cholesterol, 910mg sodium, 52g carbohydrate (5g sugars, 7g fiber), 18g protein.