Salmon & Avocado Poke Bowl

재료

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

방향

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.

영양 정보

• 칼로리: 442 kcal
• 지방 전체: 22 g
• 포화 지방: 3 g
• 불포화 지방: 0 g
• 콜레스테롤: 88 mg
• 나트륨: 792 mg
• 탄수화물 전체: 34 g
• 식이섬유: 7 g
• 총 당류: 4 g
• 단백질: 30 g