Scale
Ingredients
For the poke bowl:
- 8 ounces sushi grade salmon
- 2 tablespoons soy sauce
- 1/4 teaspoon fresh grated ginger
- 1/2 teaspoon mirin (rice wine)
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sesame seeds
- 1 scallion, sliced (green and light green parts only)
- 2 cups brown rice
- 1/2 cup matchstick carrots
- 1/2 red bell pepper, cut into thin strips
- 1/2 yellow bell pepper, cut into thin strips
- 1 avocado, thinly sliced
- 1/2 cup fresh or frozen mango, cut into chunks
- Extra scallion and sesame seeds for garnish
For spicy mayo sauce:
- 1 teaspoon Sriracha (or more depending on desired level of spicyness)
- 1/3 cup plain Greek yogurt
Instructions
For the poke bowl:
- Cut salmon into small chunks. In a small bowl, whisk together soy sauce, ginger, mirin, sesame oil, sesame seeds and scallion. Add salmon to bowl and toss with marinade to coat. Refrigerate for 30 minutes.
- Assemble your bowl, layering brown rice, carrots, bell pepper, avocado and mango. Add salmon and garnish with extra scallion and sesame seeds. Add spicy mayo sauce over top.
For the spicy mayo sauce:
- Whisk together Sriracha and Greek yogurt until combined. Spoon over poke bowl.