Hot Salmon Poke Bowl

I freaking love a poke bowl or anything resembling the sort. This “recipe” is as loose as they come. I essentially lifted some parts from a Skinnytaste cookbook but left out a few things and instead of the salmon being cooked and cold ahead of time, it’s fresh out of the oven! Feel free to make it your own with different toppings and sauces if you see fit. This “recipe” also serves two, so double up for more!

INGREDIENTS

For Salmon:

2 salmon fillets (4oz each)
2 T low sodium soy sauce
1 tsp sesame oil
1/2 tsp sriracha

For Bowls:

1 cup cooked white rice (could be jasmine, short, long, whatever!)
1 Persian cucumber
1 small avocado

For Spicy Mayo:

2 T Mayo (I use Primal Kitchen’s Avocado Oil Mayo)
1 T Sriracha
~1/2 T water

INSTRUCTIONS

Preheat oven to 400º. Line a baking sheet with foil. Pat salmon dry and dress it with a little olive oil, salt, and pepper. Bake for 12-15 minutes.

While salmon is baking, slice and dice the Persian cucumber and avocado. If you’re making rice from scratch, get that going. If you’re doing frozen, microwavable rice (my favorite), press start. Mix the mayo and sriracha together in a small bowl and use just enough water to thin it out so it has a drippy consistency.

Once the salmon is done, take it and break it up into pieces using whatever utensil seems fitting (I use our tongs?). Mix the soy sauce, sesame oil, and sriracha together in a bowl big enough to hold the salmon and toss salmon in the sauce.

Assemble the bowls with a half cup of rice, half of the cucumber, half of the avocado, and any other poke bowl topping you want! Put salmon on top and drizzle with the spicy mayo. ENJOY!