Total Time:35 minutes; 15 minutes active
Hawaiian poke is usually made with raw fish, but if raw fish isn’t an option, you can use canned salmon. Soft sushi rice forms a bed for the fish, bathed in a soy vinaigrette, and topped with chunks of pineapple and crunchy vegetables.
- 1 1/2 cups sushi rice
- 2 5-oz. cans wild-caught salmon in water, drained
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons dark sesame oil
- 2 teaspoons honey
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha sauce
- 2 large carrots, shredded
- 1 cup fresh pineapple chunks
- 1 cup slivered red cabbage
- 1 small red bell pepper, sliced
- 1 cup edamame, shelled, thawed and rinsed
- 1 cup cucumber, diced
- 1 tablespoon toasted sesame seeds
- In a small pot, bring 1¾ cups of water to a boil, add the sushi rice and return to a boil then reduce heat to low. Cover and cook for 15 minutes. When all the water is absorbed, take off the heat and let stand for 5 minutes, covered, then uncover and fluff with a fork; let cool.
- Drain the salmon and pat dry. In a medium bowl, whisk the soy sauce, vinegar, sesame oil and honey, then break the salmon into chunks and add to the bowl and turn to coat. Let stand.
- Make the dressing in a small bowl by combining the mayo and Sriracha and mixing well.
- Prep the carrots, pineapple, cabbage, pepper, edamame and cucumber.
- Divide the rice between four wide soup bowls, then arrange the salmon and other toppings on the rice. Top with a dollop of the dressing, sprinkle with sesame, and serve.
No side dishes are needed for this colorful, veggie-packed bowl.
540 calories, 21 g. fat, 50 mg. cholesterol, 840 mg. sodium, 61 g. carbohydrate, 6 g. fiber, 28 g. protein