Name: Spicy Salmon and Avocado Poke Bowl
Yield: Serves two
Ingredients: 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; 1 teaspoon Sriracha (or more depending on desired level of spicyness); 1/3 cup plain Greek yogurt

Ingredients

Scale

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

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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.