Ponzu Salmon Poke Bowl

Ingredients

• 200 g Sushi-Grade Salmon (cut into 1‑inch cubes)
• 2 Tbsp Soy Sauce (low‑sodium preferred)
• 1 Tbsp Ponzu Sauce (citrus‑yuzu flavored soy sauce)
• 1 tsp Sesame Oil (toasted sesame oil for flavor)
• 1 tsp Sesame Seeds (lightly toasted)
• 2 stalks Green Onions (thinly sliced; divided for sauce and garnish)
• 2 cups White Rice (cooked, warm)
• 0.5 fruit Avocado (sliced)
• 0.5 cup Cucumber (diced, seedless preferred)
• 0.25 cup Seaweed Salad (drained)
• 1 Tbsp Salmon Roe (for garnish)

Instructions

1. Cook Rice

   Rinse the white rice until water runs clear, then combine with 2 cups water in a rice cooker or saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12‑15 minutes until water is absorbed. Remove from heat and let sit, covered, for 5 minutes.

   Time: PT20M

2. Prepare Salmon

   Pat the sushi‑grade salmon dry, then cut into 1‑inch cubes. Place the cubes in a mixing bowl, add soy sauce, ponzu sauce, sesame oil, ½ tsp toasted sesame seeds, and half of the sliced green onions. Toss gently to coat and let sit for 5‑7 minutes.

   Time: PT10M

3. Prepare Toppings

   Slice the avocado, dice the cucumber, drain the seaweed salad, and set aside the salmon roe. Slice the remaining green onions for garnish.

   Time: PT5M

4. Assemble Poke Bowl

   Divide the warm rice between two serving bowls. Top each with the seasoned salmon, then arrange avocado, cucumber, seaweed salad, and a spoonful of salmon roe. Garnish with the remaining green onions and a sprinkle of toasted sesame seeds. Drizzle extra soy sauce or ponzu if desired.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30g

Carbohydrates

60g

Fat

20g

Fiber

5g