Sweet and Spicy Salmon Poke Bowl
What You Will Need
Ingredients
- 3/4 lb. sushi grade salmon, cut into ½ inch cubes
- 2 tsp. toasted sesame seeds
- 1 scallion, minced
- 2 cups cooked sticky rice
- 1 medium carrot, grated
- 1 cup shredded red cabbage
- 3/4 cup defrosted shelled edamame
- 1 avocado, cubed
- 3/4 cup seaweed salad mix, optional
- 1 tsp. black sesame seeds (optional)
Sauce Mix
- 1 Tbsp. Lee Kum Kee Panda Brand Sweet and Spicy Grilling and Dipping Sauce
- 2 Tbsp. Lee Kum Kee Panda Brand Dipping Soy Sauce
- 1 Tbsp. lemon juice
- 1 Tbsp. extra virgin olive oil
Made with
Lee Kum Kee products
How to make it
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https://www.youtube.com/watch?v=MJzZTgwROvY&feature=youtu.be
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In a medium bowl, combine Lee Kum Kee Panda Brand Sweet and Spicy Grilling and Dipping Sauce, Panda Brand Dipping Soy Sauce, lemon juice, and olive oil. Stir to combine and set half of the mixture aside.
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In the medium bowl with half the dressing, mix in the cubed salmon. Toss to coat. Toss in the toasted sesame seeds and scallions to the salmon mix and stir gently to combine.
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Build poke bowls by dividing rice into 4 bowls. Arrange salmon, grated carrot, red cabbage, edamame, avocado, and seaweed mix (optional) as desired.
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Dress with remaining dressing and add black sesame seeds for garnish (optional). Serve and enjoy.
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