Low Sodium Salmon Poke Bowl
Savor fresh, vibrant flavors with this Low Sodium Salmon Poke Bowl, a health-conscious twist on the classic Hawaiian dish! Featuring sushi-grade salmon marinated in a tangy blend of low-sodium soy sauce, sesame oil, ginger, and garlic, this recipe is both heart-healthy and indulgent. Paired with fluffy short-grain rice seasoned with rice vinegar and sugar, it’s topped with an array of colorful, nutrient-packed ingredients including avocado, cucumber, edamame, and scallions. A sprinkle of toasted sesame seeds and red pepper flakes adds a touch of crunch and spice, making each bite irresistible. Ready in just 40 minutes, this homemade poke bowl is perfect for quick lunches or light dinners, offering a deliciously low-sodium option without sacrificing flavor.
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Recipe Information
Ingredients
- 300 grams Sushi-grade salmon
- 1 cup Short grain rice
- 2 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 2 tablespoons Low-sodium soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Fresh ginger
- 1 unit Garlic clove, minced
- 1 unit Cucumber
- 1 unit Avocado
- 1 cup Edamame, shelled
- 2 stalks Scallions
- 1 tablespoon Toasted sesame seeds
- 0.5 teaspoon Red pepper flakes
Instructions
Rinse the rice under cold water until the water runs clear. Combine the rice and the 2 cups of water in a medium saucepan. Bring to a boil, then reduce the heat to low and cover. Cook for 15 minutes or until the rice is tender and the water is absorbed.
Remove the saucepan from the heat and let it stand, covered, for 5 minutes. Fluff the rice with a fork and then gently fold in the rice vinegar and sugar. Let it cool to room temperature.
While the rice is cooking, prepare the salmon by cutting it into small, bite-sized cubes. Set aside.
In a small bowl, whisk together the low-sodium soy sauce, sesame oil, freshly grated ginger, and minced garlic. Add the cubed salmon to the bowl and gently mix until the salmon is well-coated with the dressing. Allow it to marinate for at least 10 minutes.
Slice the cucumber into thin half-moons and dice the avocado. Prepare the edamame according to package instructions, usually by boiling them for a few minutes.
Divide the cooled rice into two bowls. Arrange the marinated salmon, cucumber slices, avocado, and edamame over the rice, distributing evenly between the bowls.
Finely chop the scallions and sprinkle them over the bowls along with the toasted sesame seeds and a pinch of red pepper flakes for a slight heat.
Serve immediately and enjoy your flavorful, low-sodium salmon poke bowl!
Nutrition Facts
Calories |
2063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.8 g | 116% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 1227 mg | 53% | |
| Total Carbohydrate | 211.6 g | 77% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 15.4 g | ||
| Protein | 108.0 g | 216% | |
| Vitamin D | 39.5 mcg | 197% | |
| Calcium | 343 mg | 26% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3526 mg | 75% | |
*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.
