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Salmon Poke Bowl

This is an easy go to lunch or dinner that you can swap out seasonal vegetables and protein

sources depending on your families’ dietary needs and what’s easily on hand.

This Salmon Poke Bowl is full of nutrients and especially high in omega-3 fatty acids. These fatty acids are important components of the membranes that surround the cells in our body and are especially high in eyes and the brain. Omega-3s also have important functions in our heart, blood vessels, lungs, and immune and endocrine systems.

Serves 2-4

4 cups of cooked brown rice

Sushi grade salmon

1 cup of shredded carrot

1 capsicum sliced

1 cup of cucumber

1 cup of shelled edamame beans (cook for 5 minutes in boiling water and let cool)

1-2 avocadoes sliced

1/4 cup of chopped spring onions

1 tbsp sesame seeds for sprinkling on top

Bunch of Coriander for sprinkling on top


2 tbsp soy sauce or tamari

1 tbsp sesame oil

1 tbsp rice vinegar

1 tsp maple syrup


2 tsp siracha (optional)

1/2 cup of mayonnaise

Cook the rice to the packet instructions. While the rice is cooking mix together your poke

sauce and place your cut up salmon and toss to through the sauce to marinate and let sit.

Add Mayonnaise and Siracha together. Whisk to combine.

When everything is ready to go get your bowl and first place your rice in the bowl and then

layer your toppings as you like, I often like making mine nice and attractive as you first eat

with your eyes. Drizzle with the Spicy Mayo, spring onions and coriander leaves.

If you have kids, try placing all the condiments in little bowls and they can create their own

nourishing bowl.


Use leftover rice for a cold poke bowl.


Use black beans, tofu or tempeh in place of the salmon. You could also try this bowl with

plant-based meat substitutes. Use vegan mayonnaise.


Use canned tuna in olive oil, cooked chicken, or lean beef.


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