Salmon Mango Poke Bowl
By Aysegul Sanford
Salmon Mango Poke Bowl
By Aysegul Sanford
Yield/Serves:
Makes 2 servings
- For the salmon:
- 1 lbs. sushi grade salmon filet
- 3 tablespoons soy sauce
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon toasted sesame oil
- 1 teaspoon black and white sesame seeds
- For the bowl:
- 3 cups cooked brown rice
- 1 small mango, cut into cubes
- ½ avocado, cut into cubes
- ½ cup edamame beans
- ½ cup green onions, chopped
- 1 Persian cucumber, sliced
- ½ cup pickled red cabbage (or any other pickled vegetable would also work)
- Handful of fresh cilantro leaves
To prepare salmon: Cut salmon into 1-inch cubes and place in a bowl. Drizzle it with soy sauce, lime juice, and sesame oil. Give it a gentle toss. Sprinkle it with sesame seeds. Set aside.
To assemble the bowl: Divide the brown rice in between two bowls. Arrange salmon (with the juices), mango, avocado, edamame, green onions, cucumber slices, and pickled red cabbage on top.
Garnish with fresh cilantro leaves and serve.
To assemble the bowl: Divide the brown rice in between two bowls. Arrange salmon (with the juices), mango, avocado, edamame, green onions, cucumber slices, and pickled red cabbage on top.
Garnish with fresh cilantro leaves and serve.