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Protein-Packed Salmon Poke Bowl

A fresh and nutritious bowl featuring sushi-grade salmon marinated in a savory soy-sesame sauce, served over jasmine rice with crisp vegetables.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 1 servings
Course: Main Course
Cuisine: Asian Fusion
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 oz sushi-grade salmon fillet cubed
  • 1 cup cooked jasmine rice
  • 2 tbsp low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 cup edamame beans shelled
  • 1/4 cup cucumber thinly sliced
  • 1/4 cup shredded carrots
  • 1/2 small avocado sliced
  • 1 tsp toasted sesame seeds
  • 1 stalk green onion finely chopped

Equipment

  • Mixing bowl
  • Chef's knife
  • Saucepan

Method
 

Preparation
  1. Prepare the jasmine rice according to package directions until tender and fluffy.
  2. Whisk the soy sauce and toasted sesame oil together in a small mixing bowl.
  3. Cut the salmon into 1/2-inch cubes.
  4. Toss the salmon cubes in the soy sauce mixture and let marinate for 10 minutes.
  5. Steam the edamame beans until vibrant green and tender.
  6. Thinly slice the cucumber into rounds.
  7. Place the cooled jasmine rice in a bowl as the base.
  8. Arrange the marinated salmon, edamame, cucumber, and shredded carrots on top of the rice.
  9. Garnish the bowl with avocado slices, sesame seeds, and green onions.

Notes

Store in an airtight container in the fridge for up to 24 hours. Ensure rice is cooled to room temperature before plating to keep salmon fresh.