American · Lunch · Dinner
Salmon Poke Bowl
Poke
Cubes of silky sashimi-grade salmon tossed in a zesty soy, ginger and lime dressing, served over nutty brown rice with crunchy vegetables, edamame and creamy avocado. A fresh, protein-packed bowl that tastes like a Hawaiian beach lunch.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Serves
- 2
Calories come from: Carbs 37% · Fat 41% · Protein 22%
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Ingredients
For 2 servings- 300 gsashimi-grade salmon fillet, skinless
- 3/4 cup150 gbrown rice
- 1 1/2 cups360 gwater
- 2 tbsp30 glow-sodium soy sauce
- 1 tsp5 gtoasted sesame oil
- 1 tbsp15 grice vinegar
- 1 tsp6 gfresh ginger, finely grated
- 1 tbsp15 glime juice
- 230 gspring onions, thinly sliced
- 1/2 medium150 gcucumber, diced
- 2/3 cup100 gshelled edamame, frozen
- 1 small100 gavocado, sliced
- 1 small60 gcarrot, grated
- 2 tsp6 gsesame seeds
- 1 sheetnori sheet, cut into strips (optional)
Steps
- 1
Rinse the brown rice in a sieve under cold running water until the water runs mostly clear.
- 2
Put the rice and the water in a saucepan and bring to the boil.
- 3
Cover, lower the heat and simmer gently for 35 minutes.
- 4
Scatter the frozen edamame on top of the rice, cover again and cook for 5 more minutes until the water is absorbed and the beans are hot.
- 5
Take the pan off the heat and leave it covered for 5 minutes, then fluff with a fork and let cool slightly.
- 6
While the rice cooks, whisk the soy sauce, sesame oil, rice vinegar, ginger and lime juice in a bowl.
- 7
Pat the salmon dry and cut it into 2 cm cubes on a clean board, keeping it in the fridge until needed.
- 8
Toss the salmon and half the spring onions in the dressing and chill for 10 minutes.
- 9
Divide the rice and edamame between two bowls.
- 10
Arrange the salmon, cucumber, carrot and avocado on top, spooning over any leftover dressing.
- 11
Sprinkle with the sesame seeds, remaining spring onions and nori strips, if using, and serve straight away.
- 12
Food safety: use only fish sold as sashimi- or sushi-grade (previously frozen to kill parasites), keep it cold and eat it the day it is prepared; anyone pregnant, elderly or with a weakened immune system should sear the salmon cubes until cooked through to 63 °C / 145 °F instead.
Swaps, storage and make-ahead
Swaps
- Swap the low-sodium soy sauce for tamari or coconut aminos labelled gluten-free, and check the rice vinegar label too, to make the bowl gluten-free.
- For a vegan bowl, replace the salmon with cubes of firm tofu tossed in the same dressing.
- Use cooked, chilled peeled prawns or seared salmon instead of raw fish if you can't find sashimi-grade salmon.
- Swap the brown rice for white sushi rice or a microwave pouch of cooked brown rice to save time.
Storage
This bowl is best eaten fresh: any raw salmon should be eaten the day it is prepared, and the assembled bowl should not be stored or frozen. Leftover cooked rice and edamame can be cooled and refrigerated within 2 hours, kept for up to 1 day, and reheated until steaming hot.
Make ahead
Whisk the dressing and chop the cucumber, carrot and spring onions up to a day ahead and keep them covered in the fridge. Cut the salmon and slice the avocado just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: FishGlutenSoySesame
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (664 g) | Per 100 g | |
|---|---|---|
| Calories | 807 kcal | 122 kcal |
| Protein | 45.9 g | 6.9 g |
| Carbohydrates | 74.7 g | 11.3 g |
| of which sugars | 5.2 g | 0.8 g |
| Fiber | 10.7 g | 1.6 g |
| Fat | 36.8 g | 5.5 g |
| of which saturated | 6.7 g | 1 g |
| Sodium | 672 mg | 101 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
