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Smoked salmon poke bowl in a pink dish topped with mayonnaise, fried onion and toasted sesame seeds.
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Smoked Salmon Poke Bowls

A delicious and healthy dinner, these smoked salmon poke bowls are loaded with fresh veggies, fluffy white rice, flavoursome smoked salmon and topped with mayo, an Asian style dressing and crunchy fried onions.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Mains
Cuisine: Hawaiian
Diet: Diabetic, Gluten Free, Low Lactose
Keyword: rice, salmon bowl, smoked salmon
Servings: 4
Calories: 514kcal
Author: Sarah Bell

Equipment

Ingredients

  • 2 cups jasmine rice
  • 2 1/2 cups water
  • 250 grams smoked salmon
  • 1 cup edamame beans shelled (defrosted if frozen)
  • 2 medium Lebanese cucumbers diced
  • 1 large carrot peeled
  • 1 avocado halved & diced
  • 1 cup kale finely chopped

Dressing

  • 3 tablespoons tamari
  • 1 tablespoon sesame oil
  • 2 teaspoons honey
  • 1 tablespoon rice wine vinegar

To Serve

  • 1 tablespoon sesame seeds
  • 1/4 cup fried onions
  • 4 tablespoons mayonnaise or sriracha mayonnaise
Metric - US Customary

Instructions

  • Add rice to the saucepan and fill with water. Use clean hands to swish the rice around in the water to remove excess starches. Strain off the water and repeat this process another two times.
  • Add 2 ½ cups water to the rice in the saucepan. Place on the stovetop and bring to a boil. Once boiling, reduce to a simmer with the lid partially on. Simmer until most of the water has been absorbed. At this point, place the lid on properly and turn off the heat, allowing the rice to steam.
  • While the rice cooks, prepare all of the vegetables. To prepare the carrots, use a peeler to peel the carrot into ribbons.
  • Toast the salmon seeds by adding to a small saucepan or frypan on a low heat. Stir continuously until they start to brown slightly. Turn off the heat and straight away tip the sesame seeds into a bowl to prevent them from burning.
  • Next make the dressing. In a medium sized bowl whisk together the tamari sauce, rice wine vinegar, sesame oil and honey. Set aside.
  • To assemble the bowls, divide the rice between four bowls. Top each bowl with a quarter of the kale, carrot ribbons, edamame, diced cucumber, diced avocado, smoked salmon, fried onions and sesame seeds. Top with mayonnaise or sriracha mayo and serve.

Notes

Meal Prep
  • divide vegetables, cooked rice, salmon and toppings between four glass containers with lids and store in the refrigerator for up to 3 days.
Toppings 

Nutrition

Calories: 514kcal | Carbohydrates: 43g | Protein: 22g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 20mg | Sodium: 1395mg | Potassium: 889mg | Fiber: 8g | Sugar: 8g | Vitamin A: 3826IU | Vitamin C: 18mg | Calcium: 117mg | Iron: 3mg