Salmon & Avocado Poke Bowl

Ingrédients

1 pound previously frozen wild salmon, skinned and cut into 3/4-inch cubes

1 medium ripe avocado, diced

½ cup thinly sliced yellow onion

½ cup thinly sliced scallion greens

½ cup chopped fresh cilantro

¼ cup tobiko (flying fish roe) or other caviar

3 tablespoons reduced-sodium tamari

2 teaspoons toasted (dark) sesame oil

½ teaspoon Sriracha

2 cups cooked short-grain brown rice, warmed

2 cups packed spicy greens, such as arugula, watercress or mizuna

2 tablespoons rice vinegar

2 tablespoons extra-virgin olive oil

1 tablespoon Chinese-style or Dijon mustard

Instructions

Gently combine salmon, avocado, onion, scallion greens, cilantro, tobiko (or caviar), tamari, sesame oil and Sriracha in a medium bowl.

Combine rice and greens in a large bowl. Whisk vinegar, oil and mustard in a small bowl. Add to the rice salad and mix well. Serve the poke on the rice salad.

Nutrition

• Calories: 442 kcal
• Lipides Totaux: 22 g
• Lipides Saturés: 3 g
• Lipides Insaturés: 0 g
• Cholestérol: 88 mg
• Sodium: 792 mg
• Glucides Totaux: 34 g
• Fibres Diététiques: 7 g
• Sucres Totaux: 4 g
• Protéines: 30 g