California Poke Bowl To Take Advantage of Protein, Fiber and DHA

Who wants the delicious California Poke Bowl made with easy ingredients that bring the taste, flavor and powerful ingredient integration, especially during the National Breast Cancer Awareness month?

This homemade lunch or dinner poke bowl boasts of the best foods to deliver protein, fiber and a million of micronutrients that your body is craving. Rich in antioxidants and phytonutrients, this recipe is filled with fresh and yummy. The only ingredients that you need to cook is brown rice and salmon.

Have you had poke before? I was first introduced to this delicious ensemble of fresh seafood and veggies when I lived in Hawaii.

A poke bowl is usually served with ahi tuna and rice base. ‘Poke‘ is pronounced as ‘po-kay.‘

For this recipe, all you need to have are the basic ingredients that are readily available in any grocery store. The final result is heavenly!

Protein and Fiber Rich California Poke Bowl

This recipe is a unique blend of ingredients that are well accepted by a woman’s organism, especially for those women who are in menopause and want to reduce the hot flashes and other undesirable expressions of the menopause.

Like a California sushi roll, but in a bowl. Use a vegetable peeler to slice the cucumber into ribbons, cutting all the way down to the seed core.

You can add a Tarragon plant to this recipe to make it even more unique and flavorful.

I used cooked salmon for ease of prep, but you can swap that out for sushi-grade fish from a source you trust, smoked salmon, or even canned boneless salmon. Make not an excuse to avoid making this nutrient-dense recipe!

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California Poke Bowl

Yield: serves 4

Like a California sushi roll, but in a bowl. Use a vegetable peeler to slice the cucumber into ribbons, cutting all the way down to the seed core. I used cooked salmon for ease of prep, but you can swap that out for sushi-grade fish from a source you trust, smoked salmon, or even canned boneless salmon.

Ingredients

• 4 tablespoons rice vinegar
• 4 tablespoons sesame oil
• 2 tablespoons tamari
• 1 tablespoon finely grated ginger
• 1 teaspoon black sesame seeds (substitute brown sesame seeds)
• 1 teaspoon honey or unrefined sugar
• 2 cups cooked brown rice
• 1 pound cooked salmon
• 1 medium cucumber or 1/2 English cucumber, cut into thin ribbons
• 2 medium carrots, thinly sliced into matchsticks
• 4 green onions, thinly sliced on the diagonal
• 1 medium avocados, peeled, pitted and thinly sliced lengthwise
• 1 medium jalapeno pepper, thinly sliced crosswise, seeds removed

Instructions

1. In a medium bowl, whisk together rice vinegar, sesame oil, tamari, ginger, black sesame seeds and honey or sugar.
2. Using a vegetable peeler, cut cucumber into ribbons, going all the way down to the seeds. Discard the seed core and set cucumber ribbons aside.
3. To serve, drizzle dressing over rice in a large bowl and toss to mix. Divide rice between four serving bowls. Top each bowl with crumbled salmon. Arrange cucumber, carrots, onions, avocado and jalapeno over bowls. Drizzle remaining dressing over bowls and serve immediately.

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