California Poke Bowl
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