This is the perfect recipe for an easy weekend lunch. Light yet nutritious. Packed with protein and good flavors, poke bowls are some of our favorite dishes. You can always switch salmon for the fish of your choice if you prefer. Regina came up with the idea of adding Aroeira Honey to the sauce. This honey has some depth that contributes to this Asian-inspired recipe.
Serves: 2 portions
- 0.5 lbs of raw salmon, skin off
- 1 cup of jasmine rice (cook 1:1 with water)
- 1 avocado
- Half of a cucumber
- ¼ cup shelled edamame
- 2 small pieces of ginger, one of them minced
- 2 ½ tbsp sesame oil
- 1 ½ tbsp low-sodium soy sauce
- About 2 tsp Brazilian Pink Pepper - Aroeira (Buy it on Amazon)
- 2 tsp rice vinegar
- 2-3 scallions, chopped
- Juice from ¼ lime
- 1 tsp of sesame seeds
- Salt and pepper to taste
- Cut the salmon into the medium cubes and put them into the bowl. Add the chopped scallions, minced ginger, soy sauce, sesame oil, rice vinegar, honey, lime juice, sesame seeds, salt, and pepper. Combine all the ingredients and refrigerate them until used. It can be stored in a fridge for up to one day.
- Cook the rice with a 1:1 ratio (rice: water) with adding a piece of ginger into the rice and some salt flakes, on medium-high heat until fluffy and cooked through, about 7-8 minutes. Remove ginger from the rice.
- Cut the avocado and cucumber desired ways. Set aside. Cook the soybeans in boiled hot water for about 1-2 minutes.
To assemble the bowl put the rice on the bottom, top with avocado, cucumber, soybeans, and marinated raw salmon. Sprinkle some sesame seeds on top.