Servings: 1, Prep Time: 10 min, Cook Time: 0 minIngredients4 oz, boneless, raw [113.4 g] Salmon (Sushi grade)1 medium [201 g] Cucumber0.5 avocado [68 g] Avocado0.25 cup [42.5 g] Edamame (Shelled)1.5 oz, canned, yields [30 g] Cooked Yellow Corn (Canned)3 leaf, medium medium [45 g] Butterhead Lettuce1 tbsp (1/8 cup) [5 g] Wakame Seaweed0.5 tbsp [6.8 g] Sesame Oil1 tbsp [14 g] Coconut Aminos1 tsp [11 g] GingerDirectionsPat the salmon dry (make sure it is sushi-grade salmon) and cut into bite- sized pieces.In a bowl, add the coconut aminos, sesame oil, and grated ginger.Add the coconut aminos mixture with the cut salmon and set aside.Slice the avocado, cucumber, and lettuce.Drain the canned corn and rinse thoroughly.Build the poke bowl with the lettuce on the bottom and all other ingredients on top. Drizzle with the coconut amino dressing.Nutrition InfoCalories: 483, Fat: 28g, Carbs: 28g, Protein: 33g, Fiber: 9g, Sugar: 11g
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