Tuna and Salmon Poke Bowl
I invited the BIN team over to my house last week for a change of scenery and we decided we needed to make something delicious for lunch. We’re a busy bunch and all had check ins to do, so we wanted something quick. And it was a hot day so we needed something refreshing that could be served cold. Since we’re also talking about sustainability this month, we decided to get fish from a local fish market here in town. It was a group effort and it turned out fabulous. The only cooking required is the rice, and if you have a rice cooker you can just set it and forget it. Which is exactly what we did. We put the rice on and and sat down to get our work done. Once the rice was finished we let it cool and piled on the toppings. If you’re looking for a simple, delicious and healthy recipe, we’ve go you covered with this one!
4 servings (180g) of white rice
1 lb cubed sushi grade ahi tuna
1 lb cubed sushi grade salmon
56g cucumber, diced
56g shredded carrots
56g shredded red cabbage
For the sauce:
1/4 cup light mayonnaise
1/2 tsp wasabi paste, or to taste
2 tsp soy sauce
1/2 tsp garlic powder
For the garnish:
Diced green onion
Cook 4 servings of white rice according to the package on the stove or in rice cooker.
In a bowl whisk together the light mayonnaise, wasabi paste, soy sauce and garlic powder, adjust ingredients to desired taste/heat.
Once the rice is cooked, set it aside to cool (or pop it in the fridge to cool quicker).
Scoop the rice into 4 bowls, top with tuna and salmon, then layer with cucumbers, carrots, red cabbage, avocado, sesame seeds, green onions, wasabi mayo and seaweed.
Amount Per Serving:
Fat 11 g
Carbs 42 g
Protein 55 g