Salmon Poke Bowl

Total Cook Time: 30 minutes

Main Ingredients/Notes/Suggestions:

• 1 cup uncooked rice (Instant Pot makes the best rice)
• Seafood/fish of choice - salmon, shrimp, ahi tuna
• 3/4 cup cucumbers, thinly diced
• 3/4 cup carrots, shredded, julienned or however works best (I often use shredded carrots from Trader Joe’s or I use a potato peeler to shred whole carrots)
• 3/4 cup edamame, shelled (I use frozen edamame and pop them out of the pods)
• 1 avocado, sliced
• Soy sauce (or coconut aminos for gluten free)

Other Ingredient Options:

• Pineapple, diced
• Mango, diced
• Jalapeno, diced
• Radishes, thinly sliced
• Purple cabbage, shredded
• Seaweed salad

Garnish Options (all optional):

• Green onion, chopped
• Cilantro, chopped
• Pickled ginger
• Sesame seeds
• Soy sauce, to taste (or coconut aminos for gluten free)
• Sriracha mayo, to taste (add sriracha to mayo until spice level is achieved)

Instructions:

1. Make rice on stove top or Instant Pot.
2. Bake or grill salmon until cooked through.
3. Chop desired toppings and sauces.
4. Layer rice in a bowl and top with salmon, desired toppings and sauces.