Poke (pronounced poh-kay), a bite-size marinated fish salad, is easy to make at home with this quick recipe. Sriracha and Chinese-style mustard add a touch of heat to the classic poke seasoning of soy sauce and sesame oil. Serving it over a brown rice salad makes it a meal.

Salmon & Avocado Poke Bowl

Serves 4

Serving Size: about 1 3/4 cups

Active Time: 20 minutes

Total Time: 20 minutes

For the poke:

1 pound previously frozen salmon, skinned and cut into 3/4-inch cubes

1 medium ripe avocado, diced

1/2 cup thinly sliced yellow onion

1/2 cup thinly sliced scallion greens

1/2 cup chopped fresh cilantro

1/4 cup tobiko (flying fish roe) or other caviar

3 tablespoons reduced-sodium tamari

2 teaspoons toasted (dark) sesame oil

1/2 teaspoon Sriracha

For the brown rice salad:

2 cups cooked short-grain brown rice, warmed

2 cups packed spicy greens, such as arugula, watercress or mizuna

2 tablespoons rice vinegar

2 tablespoons extra-virgin olive oil

1 tablespoon Chinese-style or Dijon mustard

:

Gently combine salmon, avocado, onion, scallion greens, cilantro, tobiko (or caviar), tamari, sesame oil and Sriracha in a medium bowl.

Combine rice and greens in a large bowl. Whisk vinegar, oil and mustard in a small bowl. Add to the rice salad and mix well. Serve the poke on the rice salad.

Recipe nutrition: Per serving: 442 calories; 22 g fat (3 g sat, 14 g mono); 88 mg cholesterol; 34 g carbohydrate; 2 g added sugars; 4 g total sugars; 30 g protein; 7 g fiber; 792 mg sodium; 828 mg potassium.

Nutrition Bonus: Vitamin B12 (80 percent daily value), Vitamin A (70 percent dv), Vitamin C (52 percent dv), Folate (29 percent dv)

2 1/2 Carbohydrate Serving(s)

Exchanges: 1 1/2 starch, 1 vegetable, 3 lean meat, 3 1/2 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)