Teriyaki Salmon Poke Bowl

Serves 4 | Prep 8 mins

Try this irresistible salmon poke bowl! Healthy protein infused with Japanese inspired flavours for a delicious meal that is quick to prepare but tastes gourmet. Cooking and cooling the rice not only saves you time, it turns the rice into resistant starch and when you eat it helps feed the friendly bacteria in your gut and increases the production of short-chain fatty acids such as butyrate.

Short-chain fatty acids play a key role in gastrointestinal health. Studies have shown that resistant starch can help with weight management, heart health, improve blood sugar management, and insulin sensitivity.

  •  1 cup brown rice, cooked
  •  1 tbsp rice vinegar (optional)
  •  ½ tsp salt
  •  1 avocado, finely sliced
  •  500 g sashimi-grade fresh salmon, cut into 1cm pieces (or fresh sashimi tuna is lovely too!)
  •  1 cup edamame beans
  •  12 radishes, finely sliced
  •  ½ cabbage, finely sliced
  •  ½ carrot, finely sliced
  •  ½ cucumber, halved lengthwise and thinly sliced
  •  1 tbsp black sesame seeds
  •  ¼ tsp dried chilli flakes (optional)
  •  2 tbsp pickled ginger (or sometimes I use sauerkraut)
  •  12 sheets of nori, to serve
  • Teriyaki Sauce
  •  4 tbsp tamari sauce
  •  4 tbsp lemon juice
  •  1 tsp Dijon mustard
  •  1 tsp sesame oil
  •  1 tbsp honey
  1. Cook the rice ahead of time, this saves you time through the week if you make this multiple times (as you can throw this bowl together in 5 minutes) and then you can pop in the fridge when you need. Option to mix together the rice vinegar and salt and pour over the rice while still hot. Gently fold the rice to incorporate. Then pop in the fridge (for the resistant starch benefits) or set aside until ready to use.

  2. Buy salmon sashimi, or using a very sharp knife, gently slice the fresh salmon into 1 cm cubes.

  3. Mix the teriyaki sauce ingredients together (optional to add the chilli if you like it a bit spicy), and then place the salmon in the bowl to marinate for a few minutes.

  4. To assemble, place about 1/4 cup of the cooked rice into each bowl. Top the rice with the seasoned salmon, avocado, cucumber, ginger (or sauerkraut), edamame beans, torn nori sheets, and black sesame seeds. Optional – drizzle the remaining teriyaki sauce ingredients over the vegetables and rice.

  5. Eat as is, or I added a tablespoon of a dairy and gluten free bone broth mayonnaise which is delicious paired with the salmon and teriyaki dressing.