The perfect summer recipe: when it’s too hot and you don’t want to really cook, make this poké bowl! Poké is my favourite thing to eat in the summer (well besides ice ream) and this recipe makes it so easy!
The most important thing about this poké recipe is getting high quality fish. I recommend going to Whole Foods or a local fish speciality store and talking with the fish monger about sourcing the best fish since you are eating it raw! Of course, do not consumer raw fish if pregnant and consume at your own risk 🙂 This recipe makes two servings, but it’s easy to half or double!
Heres what you’ll need for this poké bowl:
- 8oz sushi-grade salmon
- 2 tbsp coconut aminos
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp honey
- 1/4 cup avocado mayo
- 2 tsp sriracha
- 2 cups sushi rice, cooked
- 1/2 cup cucumber, diced
- 1/4 cup red cabbage, chopped
- 1/4 cup shredded carrots
- 1/4 cup shelled edamame
- 1 avocado, peeled and cubed
- 1 tsp sesame seeds
- 1 green onion, sliced
With a sharp knife, cube the salmon and add to a bowl with coconut aminos, sesame oil, rice vinegar, and honey. Toss well and place in the fridge while you gather the rest of the ingredients.
