Light Salmon Avocado Poke Bowl
Nutrition per serving
Ingredients
- 300g sushi-grade salmon fillet
- 3 tbsp tamari or soy sauce
- 1 tbsp toasted sesame oil
- Juice of 1 lime
- 1 tsp fresh ginger, grated
- 200g sushi rice
- 2 tbsp rice vinegar
- 1 ripe avocado, sliced
- 1 mango, diced
- 1/2 cucumber, thinly sliced
- 100g edamame, shelled
- 3 tbsp light mayonnaise
- 1 tbsp sriracha
- 1 tsp sesame seeds
- 2 scallions, thinly sliced
Instructions
Cut the salmon into bite-size cubes and toss with the soy sauce, sesame oil, lime juice and grated ginger; marinate 10 minutes.
Cook the rice according to package directions, then fold in the rice vinegar and a pinch of salt and let it cool slightly.
Slice the avocado and mango, thinly slice the cucumber and rinse the edamame.
Whisk the light mayonnaise with the sriracha and lime juice to make the poke sauce.
Divide the warm rice between two bowls.
Arrange the salmon and toppings over the rice, drizzle with poke sauce and finish with sesame seeds and sliced scallions.
This light salmon avocado poke bowl is my answer to lunches that need to feel exciting and still keep me on track. Buttery cubes of fresh salmon marinated in soy, toasted sesame oil, lime and ginger sit over warm seasoned sushi rice, surrounded by creamy avocado, sweet mango, cool cucumber and bright green edamame. Every spoonful hits a different note — salty, tangy, creamy, sweet — and the spicy sriracha-mayo drizzle ties it all together. With 38 grams of protein and 520 calories per serving, it's built for healthy weight gain: real fuel that actually tastes like something you'd order at a good restaurant. The whole thing comes together in about 35 minutes, and most of that is just the rice doing its thing. Make it once and you'll understand why poke bowls became a phenomenon.
