High Protein Salmon Poke Bowl
Fuel your day with this vibrant and nutrient-packed High Protein Salmon Poke Bowl, a wholesome twist on the classic Hawaiian dish. Featuring succulent, marinated salmon, nutty brown rice, and an array of fresh vegetables like creamy avocado, crisp cucumber, and sweet shredded carrots, this bowl is as satisfying as it is nutritious. Packed with protein from the salmon and edamame, it’s a perfect choice for a healthy lunch or dinner. A tangy-sweet marinade with low-sodium soy sauce, sesame oil, honey, and rice vinegar elevates the flavors, while toppings like sesame seeds, sliced nori, and an optional drizzle of sriracha add the perfect finishing touch. Ready in just 40 minutes and customizable to your taste, this colorful poke bowl recipe delivers a balanced, delicious meal that will leave you feeling nourished and energized.
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Recipe Information
Ingredients
- 300 grams salmon fillet
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 2 tablespoons rice vinegar
- 1 cup brown rice
- 2 cups water
- 1 cup edamame, shelled
- 1 cup cucumber, diced
- 1 each avocado, diced
- 1 cup carrot, shredded
- 2 tablespoons green onions, sliced
- 1 tablespoon sesame seeds
- 1 teaspoon sriracha (optional)
- 1 sheet nori sheets, sliced
Instructions
Begin by cooking the brown rice. Rinse the rice under cold water, then combine 1 cup of brown rice with 2 cups of water in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 25 minutes until the rice is cooked and water is absorbed. Set aside to cool slightly.
While the rice is cooking, prepare the salmon. Cut the salmon fillet into bite-sized cubes.
In a medium bowl, whisk together the low-sodium soy sauce, sesame oil, honey, and rice vinegar until well-combined.
Add the salmon cubes to the bowl and toss to coat evenly in the marinade. Let the salmon marinate for at least 10 minutes in the refrigerator.
In a separate saucepan, cook the edamame according to package instructions, typically steaming or boiling for 3-5 minutes. Drain and set aside.
Prepare the rest of the vegetables. Dice the cucumber and avocado, shred the carrot, and slice the green onions.
Once the rice is done and slightly cooled, divide it between two bowls.
Top each bowl with marinated salmon, edamame, cucumber, avocado, shredded carrot, and green onions.
Sprinkle sesame seeds over the top and add sliced nori sheets.
If desired, drizzle sriracha over the poke bowl for some heat.
Serve immediately and enjoy your high protein salmon poke bowl!
Nutrition Facts
Calories |
1893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.2 g | 140% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 23.6 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 2702 mg | 118% | |
| Total Carbohydrate | 119.6 g | 43% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 26.2 g | ||
| Protein | 120.5 g | 241% | |
| Vitamin D | 41.1 mcg | 206% | |
| Calcium | 356 mg | 27% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 4165 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
