Salmon & Avocado Poke Bowl

INGREDIENTS

Poke

• 1 pound previously frozen wild salmon, skinned and cut into 3/4-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 tablespoons reduced-sodium tamari
• 2 teaspoons toasted (dark) sesame oil
• ½ teaspoon Sriracha

Brown Rice Salad

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

METHOD

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