Salmon Poke Bowl

Name: Salmon Poke Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 bowl
Cuisine: Hawaiian
Ingredients: 2 tbsp soy sauce; 1 tsp sesame oil; 1 tsp rice vinegar; 1/2 tsp maple syrup; 1/2 tsp fresh ginger, grated; 200 g sushi-grade salmon, cubed; 1 cup (200 g) sushi rice; 1 tbsp rice vinegar; 1/2 avocado, sliced; 1/2 cucumber, diced; 1/2 cup edamame, shelled; 1 green onion, sliced; 1 tbsp sesame seeds

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A fresh, vibrant poke bowl with marinated raw salmon, sushi rice, avocado, cucumber, and edamame. Packed with omega-3 fatty acids for reducing inflammation and supporting recovery, high in protein, and loaded with potassium from the avocado and edamame. Raw salmon preserves the maximum omega-3 content since nothing is lost to cooking.

skilletPrep 10 min · Cook 15 min

restaurant1 bowl

bolt

Carbs

~62g

exercise

Proteins

~36g

Ingredients

Marinade

2 tbsp soy sauce

1 tsp sesame oil

1 tsp rice vinegar

1/2 tsp maple syrup

1/2 tsp fresh ginger, grated

Bowl

200 g sushi-grade salmon, cubed

1 cup (200 g) sushi rice

1 tbsp rice vinegar

1/2 avocado, sliced

1/2 cucumber, diced

1/2 cup edamame, shelled

1 green onion, sliced

1 tbsp sesame seeds

Notes

Use only sushi-grade salmon from a trusted fishmonger or quality grocery store. Sushi-grade means the fish has been commercially frozen to FDA standards to eliminate parasites - this cannot be done in a home freezer. Farm-raised salmon is generally safer for raw consumption. Eat immediately after preparing - do not store raw fish for later.