Cal­i­for­nia Poke Bowl

Clean Eating - - BITS & BITES -

SERVES 4. 1/2 cup rice vine­gar, di­vided 41/2 tbsp sesame oil, di­vided 1 tsp black sesame seeds

12 oz sushi- or sashimi-grade sal­mon, cut into 3/4-inch chunks (TIP: Chill below 40°F to make slic­ing eas­ier and use a very sharp knife. If you’re not a fan of raw fish, poach sal­mon in a light low­sodium broth then chill and crum­ble over bowl.) 2 tbsp re­duced-sodium tamari 1 tbsp peeled and finely grated gin­ger 1 tsp raw honey 2½ cups cooked long-grain brown rice

½ Eng­lish cu­cum­ber, cut into rib­bons us­ing a veg­etable peeler 2 car­rots, cut into match­sticks

4 green onions, thinly sliced on the di­ag­o­nal (white and light green parts) 2 small av­o­ca­dos, peeled, pit­ted, and thinly sliced 1 jalapeño pep­per, seeded and thinly sliced cross­wise

1. In a medium bowl, whisk to­gether 3 tbsp vine­gar, ½ tbsp sesame oil and sesame seeds. Add sal­mon to bowl with mari­nade and toss to coat. Re­frig­er­ate un­til ready to serve.

2. Whisk to­gether re­main­ing 5 tbsp vine­gar, re­main­ing 4 tbsp sesame oil, tamari, gin­ger and honey.

3. As­sem­ble bowls: Driz­zle some dress­ing over cooked rice and toss to mix. Di­vide rice be­tween 4 bowls. Top each bowl with cu­cum­ber, car­rots, onions, av­o­ca­dos and jalapeños; driz­zle re­main­ing dress­ing over bowls. Di­vide mar­i­nated sal­mon be­tween bowls.

PER SERV­ING (1/4 of recipe): Calo­ries: 590, To­tal Fat: 33 g, Sat. Fat: 5.5 g, Mo­noun­sat­u­rated Fat: 16 g, Polyun­sat­u­rated Fat: 9 g, Carbs: 49 g, Fiber: 9 g, Su­gars: 8 g, Pro­tein: 25 g, Sodium: 425 mg, Choles­terol: 43 mg

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