High-Protein Salmon Poke Bowl
The poke bowl you would pay 15 dollars for, made at home in 15 minutes. Fresh salmon, a fast soy-sesame dressing, and cool crunchy toppings over warm rice.
You need
- 1 bowl
- 1 knife and board
Ingredients
For 1 serving
- 140 g (5 oz) very fresh sushi-grade salmon, cubed
- 150 g (3/4 cup) cooked rice, warm
- 60 g (1/2 cup) shelled edamame
- 1/2 cucumber, sliced
- 1/4 avocado, sliced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 tsp sesame seeds
- spring onion and chili to serve
How to cook
Use only very fresh, sushi-grade salmon for raw poke. If you are unsure, sear the cubes hard in a hot pan for 1 minute instead.
Freshness is non-negotiable with raw fish. Buy it the day you eat it and keep it cold until the last minute.
Whisk the soy sauce, sesame oil and rice vinegar into a quick dressing.
Gently toss the cubed salmon in half the dressing and let it sit for 5 minutes.
Spoon the warm rice into a bowl and arrange the edamame, cucumber and avocado around the edge.
Pile the dressed salmon in the center and drizzle over the rest of the dressing.
Finish with sesame seeds, spring onion and chili, and eat right away while the rice is still warm.
Warm rice under cold toppings is the signature of a good poke bowl, so build and eat it fresh rather than chilling it.
Why it fits a maintain goal
- 42g protein from salmon and edamame makes this a balanced maintain meal that does not rely on a huge portion of rice.
- At 630 kcal the healthy fats come from the salmon, avocado and sesame, so it stays satisfying without feeling heavy.
- Want it in a prep? Pick your days in Pann and it cooks a few recipes like this in one session, with a box for every meal.
Cooking guides
Pann plans meal prep around the days you pick: one cooking session, a box for every meal with its day and how long it keeps, and the shopping list. Free for 7 days.
