Salmon poke bowl
- Adam Bush
Published: May 4, 2022 at 4:40 PM
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Serves 2
Easy
Total time: 45 mins
A star rating of 5 out of 5.4 ratingsRate
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This easy salmon poke bowl makes a bright and colourful dinner. Match salmon, red pepper and sushi rice with a spicy dressing made from soy sauce, toasted sesame oil, sriracha and lime juice
High protein
Low calorie
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Try this easy salmon poke bowl, then check out more salmon recipes such as our sesame-crusted salmon, smoked salmon pasta, healthy fish cakes and healthy salmon pasta.
Looking for more bowl food ideas? Try our chicken burrito bowl, ahi poke bowls, chirashi sushi bowl, buddha bowls with sweet potato and chickpeas, vegan buddha bowl, aubergine teriyaki bowl and vegan burrito bowl, plus plenty more.
Ingredients
Nutrition
-
120g sushi rice
rinsed and drained
-
2 tsp rice vinegar
-
a pinch caster sugar
-
a handful sugar snap peas
sliced lengthways
-
1 red pepper
sliced
-
1 carrot
peeled into ribbons or shredded
-
2 spring onions
thinly sliced at an angle
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2 tsp vegetable oil
-
200g skinless salmon fillet
diced into 3cm pieces
-
1 tsp sesame seeds
toasted
DRESSING
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1 tbsp soy sauce
-
2 tsp toasted sesame oil
-
1 tbsp sriracha
-
1 lime
juiced
Nutrition: per serving
-
kcal508
low
-
fat18.1g
-
saturates3.1g
-
carbs59.1g
-
sugars12.7g
-
fibre4.1g
-
protein25.2g
high
-
salt1.8g
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Method
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step 1
Cook the sushi rice following pack instructions, tip onto a plate, spoon over the rice vinegar and sprinkle over the sugar and a little salt. Mix then leave to cool completely.
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step 2
Divide the rice between two bowls and top with little piles of sugar snap peas, red pepper, carrots and spring onions.
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step 3
Whisk together the dressing ingredients.
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step 4
Heat a non-stick frying pan to hot and cook the salmon cubes for 1 minute on each side, turning so they get browned all over but still remain slightly undercooked. Gently spoon into the dressing bowl and toss.
-
step 5
Spoon the salmon onto the bowls along with any dressing, then top with the sesame seeds.
Take a look at more of our salmon recipes...
Authors
Adam BushDeputy food editor
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A star rating of 5 out of 5.4 ratings
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