Mango and Cucumber Salmon Poke Bowl
with avocado / edamame

Name: Mango and Cucumber Salmon Poke Bowl
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Mangos, large, cubed; 10 oz Cucumbers, chopped; 1 1/2 cups Edamame, shelled, fresh or frozen; 1 Avocados, chopped; 1 lb Salmon, sushi-grade, cubed (look for skinless filets or have the fishmonger remove the skin; sub sushi-grade tuna); 1 Tbsp Tamari; 2 tsp Oil, toasted sesame; 2 tsp Sesame seeds, any color; 5 oz Baby spinach or baby kale; for serving Furikake (opt); 1/3 cup Mayonnaise; 1 tsp Sriracha, more or less, to taste; 2 tsp Lime juice; 1 cup Rice, uncooked white or brown

Active: 30 Total: 30

Original GF Paleo Vegetarian

Poke bowls are always a weeknight hit with our community because they are so quick and easy to assemble. This one has lots of cooling fresh flavor and a creamy-spicy sauce to top it all off.
Smarts: If you prefer not to serve the fish raw, you can sear it and then toss it, still warm, with the seasoning mixture.

Ingredients

Metric

Servings:

Mango and Cucumber Salmon Poke Bowl:

Mangos, large - 1 , cubed
Cucumbers - 10 oz , chopped
Edamame, shelled, fresh or frozen - 1 1/2 cups
Avocados - 1 , chopped
Salmon, sushi-grade - 1 lb , cubed (look for skinless filets or have the fishmonger remove the skin; sub sushi-grade tuna)
Tamari - 1 Tbsp
Oil, toasted sesame - 2 tsp
Sesame seeds, any color - 2 tsp
Baby spinach or baby kale - 5 oz
Furikake (opt) - for serving

Sriracha Mayo:

Mayonnaise - 1/3 cup
Sriracha - 1 tsp , more or less, to taste
Lime juice - 2 tsp

Rice:

Rice, uncooked white or brown - 1 cup

Prep

Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Make Sriracha mayo - Combine mayonnaise, Sriracha, and lime juice. (Can be done up to 5 days ahead)
Mangos / Cucumbers - Prep as directed. Store separately. (Can be done 1 day ahead)
Edamame - If using frozen edamame, defrost. (Can be done 1 day ahead)
Avocados - Chop avocados.

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Make

Slice salmon into 1/2” / 1.3 cm cubes. Gently toss with Tamari, sesame oil, and sesame seeds.
If rice was made ahead, reheat in the microwave.
Assemble bowls with a base of rice and spinach / kale. Top with mangos, cucumbers, edamame, avocados, and salmon. Top with Sriracha mayo and furikake. Enjoy!

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