Salmon Teppanyaki Poke Bowl

Ingredients

• 1 cup white rice
• 2 cups water
• 3 tbsp Teppanyaki Sauce Mix, divided
• ¹⁄₃ cup light mayonnaise
• 2 tbsp water
• 2 tsp rice vinegar
• 1 tsp sesame oil
• 2 cans (7.5 oz/213 each) unsalted salmon
• 1 bunch radishes, about 10 radishes
• ¹⁄₂ English cucumber
• 1 carrot
• 1 bunch kale

Preparation

1. In a Multipurpose Steamer, stir together rice, 2 cups water, and 1 tbsp sauce mix. Top with tray; microwave, uncovered, on high 16–18 min or until rice is tender.
2. Meanwhile, in a small bowl, combine remaining 2 tbsp sauce mix, mayonnaise, 2 tbsp water, rice vinegar, and sesame oil. Set aside.
3. Drain salmon; using a fork, break apart into large chunks.
4. Thinly slice radishes and cucumber into rounds. Grate carrot. Chop kale.
5. Divide rice between four bowls. Top with salmon, radishes, cucumber, carrot, and kale. Drizzle with teppanyaki sauce; garnish with additional toppings, if desired.