Are you short on time but still want to have a good lunch or dinner? This salmon bowl is the answer. Fresh, perfectly balanced and ready in a couple of minutes. The base is rice, a pile of fresh veggies from cucumber to avocado and a juicy salmon fillet, which brings quality protein and omega‑3s. We've covered it all with our quick homemade poke sauce made with soy sauce and sesame oil. We'd give this 10/10 and an ideal way to use up yesterday's rice.🤩
Nutrition (1 serving)
- 545 kcal
- 61 g carbohydrates
- 21 g fats
- 30 g protein
Per 1 portion
- 150 g cooked rice
- 50 g cucumber
- 50 g cherry tomatoes
- 30 g edamame
- 50 g avocado
- 20 g pickled red onions
- 1 packet wild salmon in olive oil
- black sesame seeds
- 2 tbsp Tamari soy sauces
- 1 tsp sesame oil
- 1 tsp lime juice
- 1 tsp maple syrup
- chilli flake
Instructions
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If you don't have any leftover rice, cook rice according to the instructions.
👉🏻The rice amount in the ingredients list is for cooked rice.
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Add the cooked rice to a bowl, drizzle with soy sauce for more intense flavour and then layer the chopped and cleaned vegetables and the salmon fillets.
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For the sauce, mix all the ingredients, and you can also add chilli flakes, if you like. Drizzle the sauce over the bowl and sprinkle with black sesame seeds.
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And that's it. Enjoy!
