Salmon, Tuna & Shrimp Poke Bowl

Salmon, Tuna & Shrimp Poke Bowl

adapted from eatingwell.com

Poke (pronounced poh-kay), means “to slice or cut” in Hawaiian, refers to chunks of raw, marinated fish which is tossed over rice and vegetables and umami-packed sauce. Since you are eating the fish raw make sure you are getting it from a reputable fishmonger or sushi bar. I get mine from the sushi bar at Wegmans.

served with a side salad and dill vinaigrette

Makes 2 servings                                                                4 WW pp / serving

3 oz. salmon, cut into ¾-inch cubes

3 oz. tuna, cut into ¾-inch cubes 

3 oz. cooked shrimp, cut into ¾-inch pieces
1/4 cup thinly sliced scallion greens 

1 Tbsp. fresh parsley, chopped

2 Tbsp. soy sauce

1/2 tsp. sesame oil 

1/4 tsp. teaspoon Sriracha 

1 cup cooked rice, warmed 

2 tsp. furikake*

1/4 cup packed chopped spinach

1 Tbsp. caviar or fish roe (optional) 

1. Whisk together the soy sauce sesame oil and sriracha.
2. Place the salmon, tuna, shrimp, scallions and parsley in a small bowl and pour the soy sauce mixture over the top; GENTLY toss to combine.
3. Divide the rice between 2 bowls; sprinkle each with half of the furikake.
4. Arrange half on the fish mixture, spinach and caviar , if using) decoratively atop the rice.
5. Serve with additional soy sauce on the side.

Enjoy! 

* Furikake is a Japanese seasoning typically made with toasted sesame seeds, nori, salt, sugar.