Quick and Easy Salmon Poke Bowl
A poke bowl is part of the Hawaiian culinary tradition and has become a widespread favorite for a reason. Fresh, delicious and as healthy as you want it to be, a poke bowl is endlessly customizable with your favorite flavors. —Emily Cresta, Oxford, Ohio
Ingredients
- 1/2 cup uncooked sushi (short grain) rice
- pickled onions:
- 1/4 cup cider vinegar
- 1-1/2 teaspoons sugar
- 1/2 small red onion, thinly sliced
- spicy mayonnaise:
- 3 tablespoons mayonnaise
- 2 teaspoons Sriracha chili sauce
- poke bowl:
- 1 tablespoon reduced-sodium soy sauce
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon honey
- 2 pouches (2-1/2 ounces each) Chicken of the Sea® pink salmon
- 1 medium ripe avocado, peeled and sliced
- 1/4 small cucumber, thinly sliced
- 1/2 cup alfalfa or bean sprouts
- Optional: Sliced green onions and sesame seeds
Directions
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1Cook rice according to package directions. Meanwhile, in a resealable jar, whisk vinegar and sugar until dissolved; add red onion. Seal and refrigerate 30 minutes or up to 2 weeks. In a small bowl, stir together mayonnaise and chili sauce; refrigerate, covered, until serving.
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2In a medium bowl, mix soy sauce, sesame oil and honey. Add salmon; toss to combine. To serve, divide rice between 2 serving bowls. Top with salmon mixture, avocado, cucumber, sprouts, pickled onions, spicy mayonnaise and, if desired, green onions and sesame seeds.
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