The Omega Wave Bowl
Gluten-Free, Dairy-Free, Serves 4
Ingredients:
For the Salmon Poke:
- 1 pound fresh sushi-grade salmon, diced
- 2 tablespoons tamari
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon agave syrup
- 1 teaspoon grated ginger
- 1 teaspoon black sesame seeds
- 1 green onion, finely sliced
- Optional: Red pepper flakes for some heat
For the Base:
- 4 cups cooked sushi rice
- 1 cucumber, thinly sliced
- 1 avocado, sliced
- 1 cup edamame, steamed
Variations:
Classic Poke Bowl:
- 1/4 cup shredded nori
- Pickled ginger for garnish
- Sesame seeds for garnish
Tropical Mango Poke Bowl:
- 1 ripe mango, diced
- 1/2 cup diced pineapple
- Fresh cilantro for garnish
- Lime wedges
Spicy Sriracha Mayo Poke Bowl:
- 2 tablespoons dairy-free mayonnaise
- 1 tablespoon Sriracha sauce
- 1 tablespoon lime juice
- Sliced radishes for garnish
- Microgreens or sprouts for garnish
Directions:
In a bowl, combine the diced salmon, soy sauce, sesame oil, rice vinegar, agave nectar, grated ginger, sesame seeds, green onion, and optional red pepper flakes. Toss gently to coat the salmon—Marinate in the refrigerator for at least 15 minutes. Divide the cooked sushi rice or cauliflower rice among four bowls. Arrange sliced cucumber, avocado, and steamed edamame on top of the rice.
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