Salmon, Avocado, and Pea Shoot Poke Bowl

Poke bowls are a delicious Hawaiian import, beloved for their umami flavour and their vibrant healthy ingredients. Though classically containing fresh fish, you can sub in cooked chicken, tofu, or any number of protein alternatives for a tasty take on the original formula. Whatever your combo, you’ll love how easy they are to make. Packed with protein and carbs, poke bowls are a perfect addition to an athlete’s menu. Have fun creating and savoring this delightful Pacific island-inspired poke bowl recipe.

Prep Time: 15 minutes

Cook Time: 30 minutes (for the brown rice)

Total Time: 45 minutes

Makes: 4 servings

INGREDIENTS

Poke

2 cups sashimi grade salmon, cubed and towel dried

1 medium ripe avocado, cubed

½ cup red onion, thinly sliced

½ cup fresh cilantro, chopped

3 tablespoons reduced-sodium soy sauce (or tamari)

2 teaspoons sesame oil

Rice

3 cups of cooked brown rice

1 cup pea shoot microgreens

½ cup shelled edamame

¼ c pickled ginger

3 tablespoons rice vinegar

3 tablespoons extra-virgin olive oil (or sesame oil)

1 tablespoon Dijon mustard

Garnish

Crushed wasabi peas

Toasted black and white sesame seeds

INSTRUCTIONS 

1. Combine the poke ingredients in a bowl. Gently stir to combine.

2. Whisk together the rice vinegar, olive oil and Dijon in a medium bowl. Add the rice, pea shoots, edamame, and pickled ginger. Stir gently to combine.

3. Portion the rice into bowls for serving. Top with the poke. Garnish with a small handful of pea shoots, crushed wasabi peas, and toasted sesame seeds.