Seared salmon poke bowl recipe

These colourful poke bowls are filled with tender salmon, crispy brown rice, plenty of veg and a tangy sesame dressing. The seared salmon really is the star of the show, a fantastic natural source of omega 3 fatty acids which help support cognitive function, fight inflammation and promote mental clarity. Paired with plenty of antioxidant-rich vegetables, crispy wholegrain rice and high-fibre sesame seeds to create the ultimate poke bowl.

Say hello to our seared salmon poke bowls! 

Naturally rich in omega 3 fatty acids and bursting with colourful high-fibre veg, these are the ultimate poke bowls.

Seared salmon poke bowls

Serves 2

Prep time 15 minutes

Cook time 30 minutes

Gluten free, Dairy free, Nut free

Ingredients

• 1 ½ cups cooked brown rice 

• 1 tbsp low-sodium soy sauce 

• 2 tbsp extra virgin olive oil 

• 5g roasted seaweed sheets, shredded 

• 200g skinless salmon fillets, cut into 2cm cubes 

• ½ cup frozen edamame, thawed 

• ½ avocado, cut into large wedges  

• ½ Lebanese cucumber, halved and thinly sliced 

• 1 spring onion, finely sliced 

• 1 cup red cabbage, finely shredded

Poke bowl dressing

• 2 tsp black sesame seeds 
• 1 tbsp extra virgin olive oil 
• 1 tsp honey 
• 1 tsp sesame oil 
• 2 tsp rice wine vinegar 
• ½ lime, juiced

How to make

1. Preheat oven to 200°C/180°C fan-forced and line a baking tray with baking paper. 
2. Place the brown rice, soy sauce and one tablespoon of olive oil in a mixing bowl and mix to coat. Thinly spread the rice mixture across the baking tray.
3. Cook for 20-25 minutes or until rice is crispy, remove from oven. Mix the shredded seaweed through the crispy rice and set aside. 
4. Meanwhile, heat the remaining oil in a large non-stick frypan over medium heat. Cook the salmon pieces, turning for 4-5 minutes or until golden and cooked to your liking. 
5. To prepare the salad dressing, place all the ingredients in a small bowl and whisk to combine. Set aside for the flavours to develop. 
6. Assemble the poke bowls by dividing the crispy rice between two serving bowls. Add the edamame, avocado, cucumber, spring onion and cabbage. Top with the cooked salmon pieces and drizzle the dressing over the bowls.

Notes

If you are short on time, feel free to skip the crispy rice and simply replace with plain cooked brown rice.

Nutritional information

Rachel Scoular is an avid foodie, APD Dietitian and founder of @healthyhappyhabits