Salmon Poke Stuffed Avocados Food

SALMON-AVOCADO POKE BOWLS

Salmon-Avocado Poke Bowls image

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. Well, that's one possible combination! Poke (POH-kay) is a healthy Hawaiian staple of marinated, chopped raw fish, often made with tuna. Build-your-own-poke-bowl spots are popping up all over the country, letting you pair your choice of fish with rice and as many toppings as a burrito bar. We're smitten with the hot-meets-cold and cooked-meets-raw dichotomy of the poke bowl, so we made our own version in Food Network Kitchen, opting for omega 3-packed salmon as the star. The dish is low in calories, high in protein and super-easy to make.

Provided by Leah Brickley

Categories main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

8 ounces super-fresh, wild-caught skinless salmon fillet, cut into 1/2-inch cubes
1 teaspoon low-sodium soy sauce
1 teaspoon sambal olek
1 teaspoon toasted sesame oil
1 teaspoon grated fresh ginger
Pinch kosher salt
2 cups warm, cooked white or brown rice
1 avocado, pitted, peeled and thinly sliced
Thinly sliced scallions
Toasted sesame seeds or furikake (Japanese seasoning blend)

Steps:

In a medium bowl, toss salmon with soy sauce, sambal olek, sesame oil, ginger and salt. Cover and refrigerate for 2 hours.
Divide rice between 4 bowls and top each with a quarter of the salmon and a quarter of the avocado. Sprinkle with scallions and sesame seeds and serve.

Nutrition Facts : Calories 260 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 30 milligrams, Sodium 140 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 15 grams, Sugar 1 grams

DO-IT-YOURSELF SALMON POKE BOWLS

Do-It-Yourself Salmon Poke Bowls image

Salmon poke bowls are easy to make in your own home! Buy your favorite toppings and enjoy a totally custom poke bowl for cheaper than buying it at a restaurant.

Provided by A Day In the Kitchen

Categories Main Dish Recipes Bowls

Time 25m

Yield 4

Number Of Ingredients 14

Ingredients

4 cups cooked rice
4 tablespoons soy sauce
4 teaspoons rice vinegar
4 teaspoons sesame oil
¼ teaspoon chile oil
¾ pound sashimi-grade salmon, cut into small cubes
1 avocado, sliced, or to taste
1 red bell pepper, sliced, or more to taste
¼ cup shelled edamame, or more to taste
4 sheets dried seaweed, cut into strips, or to taste
1 tablespoon pickled ginger, or to taste
1 tablespoon furikake (Japanese nori seasoning), or to taste
2 tablespoons chopped green onion, or to taste
1 tablespoon sesame seeds, or to taste

Steps:

Divide rice among 4 bowls.
Mix soy sauce, rice vinegar, sesame oil, and chile oil in a bowl to make dressing. Mix salmon with the dressing. Divide among the 4 bowls.
Top bowls with avocado, red bell pepper, edamame, seaweed, pickled ginger, and furikake seasoning. Garnish with chopped green onion a sprinkling of sesame seeds.

Nutrition Facts : Calories 511.2 calories, Carbohydrate 57.4 g, Cholesterol 46.8 mg, Fat 19.8 g, Fiber 5.1 g, Protein 24.1 g, SaturatedFat 2.9 g, Sodium 1077.7 mg, Sugar 4 g

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