Salmon & Avocado Poke Bowl

Ingredients:

Poke 

• 450g /1 lb previously frozen wild salmon, skinned and cut into ¾ 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 Tbsp reduced-sodium tamari 
• 2 Tsp toasted (dark) sesame oil 
• ½ Tsp Sriracha 

Brown Rice Salad

• 2 cups cooked short-grain brown rice, warmed 
• 2 cups packed spicy greens, such as arugula, watercress or mizuna 
• 2 Tbsp rice vinegar 
• 2 Tbsp extra-virgin olive oil 
• 1 Tbsp Chinese-style or Dijon mustard

Method:

1. Gently combine salmon, avocado, onion, scallion greens, cilantro, tobiko (or caviar), tamari, sesame oil and Sriracha in a medium bowl. 
2. 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.

From: EatingWell Magazine. March/April 2017 by Martha Cheng