Salmon Poke Bowl

Per portion


30 mins




600 calories


  • 200g dry rice or quinoa
  • 4 medium fillets wild-caught salmon
  • 5 Tps soy sauce or tamari
  • 1 Tsp toasted sesame oil
  • 1 tsp sriracha
  • 1/4 medium red cabbage shredded
  • 1/2 cucumber shredded
  • 3 medium carrots
  • 1 handful cooked broccoli
  • 1 avocado
  • 3 green onions
  • 2-3 Tsp rice vinegar
  • 1/2 tsp sesame seeds
  • 1 Tsp coconut oil
  • Salt, pepper


  1. Prepare the quinoa or rice according to the instructions on the package.
  2. Cut the salmon fillet into small pieces and add it to a medium bowl. Add 100ml soy sauce, 1 tsp toasted sesame oil, and the sriracha to the salmon and stir gently. Allow to marinate while preparing the vegetables.
  3. Thinly slice the cabbage. Place it in a medium bowl and mix it together with salt, and 1 Tsp rice vinegar.
  4. Cut the cucumber in thin strips or cut it into cubes. Place in a medium bowl and mix with 1-2 Tsp rice vinegar, 1-2 Tsp soy sauce, and 1 tsp toasted sesame oil.
  5. Cut the carrots into small pieces. Place in a medium bowl and mix with 1 tsp toasted sesame oil, salt and ½ tsp sesame seeds.
  6. Add the cooked broccoli.
  7. Dice the avocado. Slice the green onions on the bias.
  8. Heat the coconut oil in a large skillet over high heat. When hot, add the salmon and cook for about 30-45 seconds until just cooked. Immediately remove to a clean bowl and add the green onions, a sprinkle of sesame seeds, salt and pepper.
  9. To serve, scoop rice or quinoa into bowls, then top with the vegetables and salmon. If desired, garnish with additional sesame seeds.