Recipes

Salmon & Rice Poke Bowl

This super simple meal takes no time and is perfect for those warmer nights! Don't like salmon? Switch it for your favourite protein.

Prep Time 10
Cook Time 15
Difficulty Easy
Serves 2
Salmon & Rice Poke Bowl

Ingredients

  • 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

Method

  • 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