Salmon Poke Bowl with Zesty Almond Butter Sauce

SERVING SIZE:

2 PREP TIME:

COOK TIME:

TOTAL TIME:

MADE WITH:

JUSTIN’S® Almond Butter

INGREDIENTS

Almond Butter Sauce:

1/4 cup JUSTIN’S^® Almond Butter

3 tablespoons oat milk

1 teaspoon maple syrup

1 tablespoon lime juice

1 teaspoon grated ginger

1 teaspoon soy sauce or coconut aminos

2 tablespoons warm water

Poke Bowl:

1/2 pound sushi-grade salmon, cubed

1 tablespoon soy sauce

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 cup cooked brown rice

1/2 cup diced cucumber

1/2 cup shredded carrots

1/2 cup shelled edamame

½ cup shredded red cabbage

2 radishes, sliced

1 large avocado, peeled and sliced

2 green onions, sliced

2 teaspoons sesame seeds

DIRECTIONS

Mix the salmon, soy sauce, sesame oil, and rice vinegar in a medium bowl. Set aside.

Combine all sauce ingredients in a small bowl and whisk until well combined.

Divide the rice between two bowls. Spoon salmon on one section of the bowl. Surround with a pile of the cucumber, carrot, edamame, cabbage, and radish. Place half of a sliced avocado on top of the bowl. Drizzle the spicy almond butter sauce over the bowl. Top with green onions and sesame seeds.