Omega 3 Poke Bowls (poh-KAY) is a rice bowl with fresh fish and lots of fun toppings, like avocado! A super simple, light meal. Imagine your favorite sushi roll. Now imagine it deconstructed and served in a bowl: delicious rice topped with raw fish, avocado, scallion, and sesame seeds. These Omega 3 Poke Bowls make this one combination possible!
Salmon-Avocado Poke Bowls Recipe by Food Network
WHAT IS A POKE BOWL
A poke bowl (pronounced po-kay!) is a Hawaiian dish of fresh fish served on top of rice with plenty of extra fixings like avocado, radishes, and cucumbers.
The fish is usually tuna, but you can use salmon and other sashimi-quality fish as well. Toss the diced fish with a simple dressing of soy sauce, rice vinegar, and sesame oil, which makes a nice compliment to the whole bowl.
Make sure to buy only very high-quality salmon since you’ll be eating it raw. In Japanese supermarkets, fish is labeled “sashimi” when it’s safe to eat raw. Otherwise, ask your fishmonger about the quality of the fish.
ASSEMBLING YOUR POKE BOWL
Once you have your fish, the rest of the poke bowl comes together really quickly. Just cook some rice, toss the fish with the dressing, and serve! We like to place all the extra toppings on the table so that everyone can help themselves.
Here are some great toppings you can add:
- Cucumber (sliced)
- Radish (sliced)
- Avocado (sliced or cubed)
- Thinly sliced scallions
- Red pepper flakes
EAT RIGHT AWAY!
Poke bowls are a fresh dish, that should be eaten right away. Prepare all the components just before serving, and don’t plan on leftovers!
MAKING A GLUTEN-FREE POKE BOWL
If you are looking for a gluten-free poke bowl, use tamari instead of soy sauce. Tamari has a more intense flavor, so we would use only 3 tablespoons of tamari for the sauce.
Also, because tamari has a much deeper color, the salmon pieces will not look as vibrant once they have been mixed with the dressing.
Omega 3 Poke Bowls
- 8 Ounces Fresh skinless Salmon fillet Cut into 1/2 inch cubes
- 1 Teaspoon soy sauce Can be replaced with Tamari
- 1 Teaspoon Sambal Olek
- 1 Teaspoon toasted Sesame Oil
- 1 Teaspoon grated fresh Ginger
- 1 Pinch kosher salt
- 2 Cups Cooked Rice Can be white or brown
- 1 avocado Pitted, peeled and thinly sliced
- scallions Thinly sliced
- Toasted Sesame Seeds Can be replaced with Furikake (a Japanese seasoning)
- In a mid sized bowl, place salmon with soy sauce, sambal olek, sesame oil, ginger and salt. Cover and refrigerate for 2 hours.
- Divide rice into 4 bowls and top each with a quarter of the salmon and avocado. Add a dash of scallions and sesame seeds and serve.
- Calories (260 Calories)
- Total Fat (11 grams)
- Saturated Fat (1.5 grams)
- Cholesterol (30 milligrams)
- Sodium (140 milligrams)
- Carbohydrates (26 grams)
- Dietary Fiber (4 grams)
- Protein (15 grams)
- Sugar (1 gram)
- Sliced cucumber
- Sliced radish
- Red pepper flakes