Poke (POH-keh) bowls are one of the newest trends on the food scene and for good reason. Not only are they beautiful and filled with a delicious profile of flavors, but they can also be very healthy. They are usually high in lean protein, heart-healthy fats from fish, avocado and seeds, and packed full of vegetables and whole grains. Therefore they are vitamin, mineral, and antioxidant powerhouses.
When constructing your own, be mindful of portion sizes. If using rice, quinoa or noodles, stick to 1/2 cup portion. Add sauces, but remember fats and sugars can add up. Have fun with it. There are so many combinations to try.
Buy a full salmon fillet to save some money and use a Salmon Knife to slice it into chunks. Meanwhile, the 5" Petite Santoku and 7" Santoku will work great for cutting the cucumber, carrots, green onions and avocados.
For cutting the mango, watch Cutco's video "How to Cut a Mango."
If a lunchtime salad bores you, try a poke bowl. They are fresh, tasty, and healthy, keeping you full and satisfied to power through the afternoon.
Nutrition: 505kcal, 34.7g total fat, 38mg cholesterol, 78mg sodium, 29g carbohydrate, 8.7g fiber, 19.8g protein
Salmon Poke Bowls
Salmon Poke Bowls
- 1/2 cup rice vinegar, divided
- 4 1/2 tablespoons sesame oil, divided
- 1 teaspoon black sesame seeds
- 12 ounces sushi- or sashimi-grade salmon, cut into chunks
- 2 tablespoons coconut aminos
- 1 tablespoon peeled and finely grated ginger
- 1 teaspoon raw honey
- 1 1/2 cups cooked long-grain white rice
- 1/2 English cucumber, sliced thin
- 2 carrots, cut into matchsticks
- 1 mango, cut into chunks
- 4 green onions, thinly sliced on the diagonal (white and light green parts)
- 2 small avocados, peeled, pitted, and thinly sliced
- In a medium bowl, whisk together 3 tablespoons vinegar, 1/2 tablespoon sesame oil and sesame seeds. Add salmon to bowl with marinade and toss to coat. Refrigerate until ready to serve.
- Whisk together remaining vinegar and sesame oil, coconut aminos, ginger and honey.
- To assemble bowls: Drizzle some dressing over cooked rice and toss to mix. Divide rice between 4 bowls. Top each bowl with cucumber, carrots, mango, onions, avocados and marinated salmon. Drizzle remaining dressing over bowls.