Salmon Poke Bowl
2 cups cooked jasmine white rice (about 1 cup dry, but I always make more for leftovers)
1 cup sliced cucumbers (125 grams)
1 tablespoon coconut aminos
1 teaspoon sesame oil
6-8 ounces raw sashimi grade salmon
1 cup diced mango (140 grams)
1/2 small-medium avocado, sliced (55 grams)
2 radishes, sliced
1 small jalapeno, sliced
2 tablespoons spicy chipotle mayo
2 tablespoons pickled ginger
1 sheet nori (cut into squares)
salt and pepper, to taste
for topping: chopped green onion, cilantro, sesame seeds, coconut aminos...
Make the rice according to the package.
While the rice cooks, prep the rest of your ingredients. Add the sliced cucumbers to a medium bowl and mix with coconut aminos, sesame oil, and salt and pepper. Set aside. Cube the salmon and mango and slice the avocado, radishes, jalapeno, and green onions. Make mayo according to the directions and set aside.
When rice is done, assemble the bowls by dividng the rice, salmon, cucumbers, mango, avocado, radishes, jalapeno, green onions, pickled ginger, nori, and spicy mayo. Top with sesame seeds and cilantro. I also like to pour the leftover cucumber marinade and a little coconut aminos over the bowls. Enjoy!
Place the cubed watermelon in a large Ziploc bag.
In a small bowl whisk together the soy sauce, sesame oil, sesame seeds, scallions, agave, and rice vinegar.
Taste and adjust your flavors as needed, pour the marinade over the watermelon in the bag.
Massage the bag around to coat the watermelon and set in the fridge to chill for at least four hours, preferably overnight.
Once the watermelon is ready to serve, add a half-cup of riced cauliflower/brown rice to the bottom of two bowls.
Remove the watermelon pieces from the marinade with a slotted spoon and divide between the bowls.
Garnish with sliced cucumber, shredded carrot, avocado, and your desired toppings.
Drizzle with Cilantro Lime Crema. You can also pour some of the marinating liquid atop the bowls for extra flavor.