Salmon Poke Bowl
A fresh and vibrant poke bowl featuring sushi-grade salmon, creamy avocado, sweet mango, and edamame over a bed of brown rice. The simple soy-ginger dressing ties it all together for a perfect, healthy lunch.
For 4 servings
Cook the brown rice.
In a medium saucepan, combine 1 cup of brown rice with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes or until the water is absorbed. Fluff with a fork and set aside.
TIPRinsing the rice before cooking helps remove excess starch for a fluffier texture.Cook the edamame.
While the rice cooks, bring a small pot of water to a boil. Add the frozen edamame and cook for 3-4 minutes until tender. Drain and rinse with cold water to stop the cooking process.
Prepare the salmon and fresh ingredients.
- Pat the salmon dry and cut it into 1/2-inch cubes.
- Dice the cucumber and mango.
- Peel, pit, and slice the avocado.
- Thinly slice the scallions.
TIPFor easier slicing, you can place the salmon in the freezer for 10-15 minutes before cubing.Make the soy-ginger dressing.
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and grated ginger until well combined.
Marinate the salmon.
In a medium bowl, gently toss the salmon cubes with about half of the dressing. Let it sit for a few minutes while you assemble the bowls.
Assemble the poke bowls.
- Divide the cooked brown rice among four bowls.
- Arrange the marinated salmon, edamame, avocado slices, diced mango, and cucumber on top of the rice.
- Drizzle the remaining dressing over each bowl.
Garnish and serve.
Sprinkle the sliced scallions and sesame seeds over the top. Serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure you use high-quality, sushi-grade salmon for safety and best taste since it's served raw.
- 2Feel free to customize your bowl with other toppings like pickled ginger, seaweed salad, or crispy onions.
- 3For meal prep, store the rice, cooked edamame, and dressing separately. Cut the salmon and avocado just before serving to maintain freshness.
- 4Don't marinate the salmon for too long (more than 15 minutes) as the vinegar and soy sauce can start to 'cook' the fish, changing its texture.
Adapt it for your goals.
Vegetarian
Replace the salmon with firm tofu cubes or chickpeas. Marinate them in the same dressing for a flavorful plant-based version.
low carbLow carb
Substitute the brown rice with cauliflower rice or a bed of mixed greens like spinach and arugula for a lighter, low-carb meal.
quickQuick
Use pre-cooked or microwaveable rice pouches to save time on cooking the base.
high proteinHigh protein
Increase the amount of salmon and edamame to boost the protein content further.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Salmon is an excellent source of omega-3s, which are crucial for brain health, reducing inflammation, and supporting a healthy heart.
High in Lean Protein
With salmon and edamame, this bowl provides a significant amount of protein, essential for muscle repair, growth, and keeping you full.
Excellent Source of Fiber
The brown rice and edamame contribute dietary fiber, which aids in digestion, helps regulate blood sugar, and promotes gut health.
Packed with Vitamins and Minerals
Ingredients like avocado, mango, and edamame provide essential nutrients including potassium, vitamin C, and vitamin K.
Frequently asked questions
Yes, it's a very healthy and balanced meal. It's packed with high-quality protein and omega-3 fatty acids from salmon, complex carbs and fiber from brown rice, and healthy fats from avocado.
