Salmon Poke Bowl with Zesty Almond Butter Sauce

Salmon Poke Bowl with Zesty Almond Butter Sauce

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

2

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

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.

This Recipe Serves 2

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.

This Recipe Serves 2

Great Summer Recipes
Chocolate Dipped Cookie Dough Stuffed Grahams stacked on a white background with chocolate syrup drizzle and coconut shavings
Cookies are great, but cookie dough is better. This “cookie dough” takes an egg-less approach to cookie dough and stuffs it between two crunchy graham crackers and dunks it in melted chocolate. Chocolate-Dipped “Cookie Dough” Stuffed Grahams are made with JUSTIN’S® Maple Almond Butter and are a great treat for the entire family.