Salmon & Rice Poke Bowl


  • 2 tbsp light soy sauce
  • 1 tbsp brown sugar
  • 1/2 tsp wasabi
  • 250g salmon
  • 1 cucumber
  • 1 carrot
  • 1 cup baby spinach
  • 3 radishes
  • 1/2 avocado
  • 2/3 cup rice
  • 1 tbsp sesame seeds


  • Cut the salmon into cube pieces. Whisk the soy sauce, sugar and wasabi together in a medium bowl and stir through the salmon. Set aside.
  • Add the rice to a medium pot. Add 1.5 cups of water, put the lid on and simmer on a low to medium heat. The water will absorb over 10-15 minutes, so check the rice every 3-5 minutes to see how tender it is. If the water has absorbed and the rice is still crunchy, add another 1/4 cup of water. Remove from heat once tender.
  • Cut the cucumber, carrot, radishes, and avocado however you'd like. Divide between 2 bowls with the baby spinach.
  • Heat a small non-stick pan to a medium heat. Cook the salmon with the marinade for 3-4 minutes until the edges are just seared.
  • Divide the rice between the bowls, then top with the salmon and marinade.
  • Sprinkle with sesame seeds and enjoy!

Gluten Free Adaptable:

Use Tamari instead of soy sauce

Vegetarian/Vegan Adaptable:

Use tofu instead of salmon

FODMAP Adaptable:

Reduce avocado to 1/8th for each serve