Salmon and Avocado Poke Bowl



  • 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
  • 3 tablespoons reduced-sodium tamari
  • 2 teaspoons toasted (dark) sesame oil
  • ½ teaspoon Sriracha
  • 1 TBSP of smooth peanut butter


Brown Rice Salad

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



  1. Gently combine salmon, avocado, onion, scallion greens, cilantro, tamari, sesame oil, Sriracha and peanut butter in a medium bowl.
  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.