Salmon Poke Bowl
A poke bowl is a fresh lunch for a warm day, built on rice with salmon, cucumber and edamame. Use sashimi-grade salmon since it isn't cooked, and give it a few minutes in the tamari and sesame oil before you assemble. The pickled ginger sharpens it up.
Ingredients
Makes 4 servings
- 640g Sashimi-grade salmon
- 720g Steamed white rice
- 60ml Tamari (gluten-free soy sauce)
- 20ml Sesame oil
- 240g Cucumber
- 200g Edamame (shelled, frozen)
- 60g Pickled ginger
Method
- Cook rice and cool slightly. Cook edamame from frozen in boiling water for 3 minutes, drain.
- Cube salmon into 2cm pieces and toss with tamari and sesame oil. Let marinate 5 minutes.
- Divide rice into bowls, top with marinated salmon, sliced cucumber, and edamame.
- Add pickled ginger to each bowl and season with extra tamari to taste.
Nutrition
Per serving: 695 kcal · 45.3g protein · 59.5g carbs · 28.5g fat