RECIPE: Poke Bowls
Salmon Poke Bowls
Poke bowls are a native Hawaiian dish, traditionally they utilise fresh ingredients, white rice and raw seafood. Over the last few years their popularity has risen simply due to the ease of preparation and variety of flavour. Let’s be honest, anything you eat out of a bowl is a life-win.
As a nutritionist, I’m always looking for ways to increase the daily nutrition content of meals. The easiest way to do this? Add more colour. I’m always adding extra vegetables, so my plate looks like a kaleidoscope of colour. Think of each meal as a way to reward your body for all the amazing things it can do; swim, surf, run, dance…
This recipe is loaded with vegetables, 8 in total! It’s anti-inflammatory, rich in fibre, super nutritious and supports good gut health. Basically it’s a nutritionists version of a poke bowl, so whilst not completely traditional it’s still the same fresh vibes that we’ve all come to know and love.
- ½ cup brown rice
- 1-2 serves of salmon, diced
- 3 radicchio, sliced
- ¼ purple cabbage, sliced
- 1 lebanese cucumber, sliced
- 1 carrot, peeled
- 4 shallots, chopped
- 1 cup edamame
- Handful of coriander, chopped
- 1 TBS soy sauce
- 2 tsp sesame oil
- 1 tsp rice wine vinegar
- 2 TBS black sesame seeds
- Bring water to the boil and add brown rice, cooking for 30-40mins or until desired texture.
- Combine soy sauce, sesame oil and rice wine vinegar in a bowl. Add salmon and set aside.
- Prepare all other ingredients. Edamame can be found in the frozen food aisle at your local supermarket, follow the directions on the pack, once warm pop each bean into a bowl ready to combine with the other ingredients.
- Drain rice, portion into two bowls in a mound shape.
- Cook salmon in a pan until cooked to your liking.
- Place raddichio, cabbage, carrot, shallots and edamame around the rice.
- Add salmon to the top, sprinkle with sesame seeds and coriander.