Salmon poke bowls feature fresh salmon cubes, either raw or seared, served atop a bed of wild rice and accompanied by a vibrant array of shredded lettuce, edamame beans, shaved carrot, sliced avocado, and pickled radish. This dish is brought together with a drizzle of spicy sriracha mayonnaise, a sprinkle of sesame seeds, and a touch of soy sauce, making it a quick and nutritious meal ready in just 15 minutes.
Cooking Info
Prep Time: 15 mins
Cook Time: n/a
Servings: 4
Nutrition Information
Calories: 541
Protein: 22g
Carbs: 66g
Fat: 21g
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Ingredients
300g (raw weight) then cooked wild rice (Sushi or brown rice)
400g salmon fillet
2 large handfuls lettuce, shredded
150g edamame beans, cooked
1 large carrot, peeled and shaved
1 avocado, sliced
1 spring onion, sliced
1 tbsp sesame seeds
Soy sauce (optional)
For the picked raddish (optional):
4 radish, thinly sliced
1 tsp sugar
1 tbsp apple cider vinegar
½ tsp salt
2 tbsp boiling water
For the sauce:
60 ml low fat mayonnaise
1 tsp sriracha
2 tsp lime juice
Method
- Make the pickled radish by mixing the sugar, apple cider vinegar, salt and boiling water together in a bowl until the sugar has dissolved. Add the radish into the bowl and let it pickle. Cook your edamame beans as per the packet instructions if you're using uncooked ones.
-
Cut the skin off the salmon and cut it into cubes. You can either serve them raw or if you like it more you can sear the salmon in a hot pan with a tsp of olive oil until it is cooked to your liking. -
Assemble the bowls by dividing the rice between 4 bowls, add the lettuce, edamame beans, carrots, salmon, avo, and pickled radish -
Mix the mayonnaise together with the sriracha and lime juice then drizzle over. Add on the spring onion and sesame seeds and add a splash of soy sauce. Enjoy!