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Salmon Poke Bowl

Serves 4

Prep Time: 10 minutes

INGREDIENTS

INGREDIENTS

1 lb salmon, cut into four 4-oz portions

2 teaspoons Kirkland Signature Fine Pink Salt

1 Tablespoon vegetable oil

2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp rice vinegar

1 tsp honey

3 cups cooked white rice (preferably sushi rice)

1 cup diced extra firm tofu

1/2 cup shredded carrots

1/2 cup shelled edamame

1 cup red cabbage, finely shaved

2 tbsp or more Olde Thompson Furikake rice seasoning

FEATURED PRODUCTS

INSTRUCTIONS

INSTRUCTIONS

Heat a cast iron skillet over high heat. Pat salmon dry and season on both sides.

Add oil to pan then add salmon in a single even layer. Cook until seared on each side, about 3 minutes per side. Remove from pan, chill and slice into strips.

Mix soy sauce, sesame oil, rice vinegar and honey.  Mound four bowls with rice. Sprinkle each with a little of the soy sauce mixture.

Divide salmon, tofu, carrots, edamame and red cabbage into four equal portions. Arrange on top of seasoned rice in each of the four bowls.

Sprinkle each bowl with a generous amount of Olde Thompson Furikake rice seasoning, and drizzle with remaining soy mixture.

FEATURED PRODUCTS

Furikake Rice Seasoning

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