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Smoked Salmon Poke Bowl
- Coach Shay
- Feb 5
- 2 min read
Updated: Feb 12
Makes 5 servings!
Price Per Serving $6.31
Ingredients
1 Cup Brown Rice
1 12oz Bag Frozen Edamame
1.5 TBS Coconut Aminos
16 oz Smoked Salmon
2.5 Cups of Leafy Greens (I used Arugula/Spinach mix)
1 English Cucumber
2 Avocados (you'll have 1/2 left over)
5 TBS Light Mayo
1 TBS Sriracha
1 Lemon
5 Packs of Seaweed Snacks
1 TBS Black sesame seed (optional)
Instructions
Get your rice started - take 1 cup of brown rice and rinse thoroughly (I like to use a sieve).
Once rinsed, add 1 cup of rice and 1 cup of water to your instant pot. Set to pressure cook for 22 minutes.
**If you don't have an instant pot, follow the instructions on the back of the rice bag to cook on the stove!**
While your rice cooks, pop your edamame in a microwave safe bowl and cook it for 4 minutes.
Rinse off your cucumber and chop up 1/2 a cup, per bowl.
Chop up 1/4 of an avocado, per bowl.
In a separate bowl, add in 5 TBS of light mayo, 1 TBS sriracha, and the juice from half a lemon. Mix well.
Once your rice is cooked, start assembling your bowl! Add 1/2 a cup of brown rice and 1/5 of your edamame (approximately 67g). Drizzle with 1/2 TBS of coconut aminos and mix.
Push the rice/edamame mix to the side of the bowl and add in 1/2 a cup of greens, 1/2 a cup chopped cucumber, 1/4 of a chopped avocado, 90 grams of smoked salmon, and 1/5 of your sriracha mayo.
Sprinkle your salmon with black sesame seeds and grab your seaweed snacks!
Enjoy!
Don't forget to say grace! ✨
Pro Tips
If you are using this for meal prep, I'd recommend cutting the avocado and the cucumber the day of to add to your container. This keeps the avocado from turning brown and the cucumber from getting slimy throughout the week.
I know this is a poke bowl, but if you are using this for meal prep, I recommend re-heating the rice and edamame. If you leave the rice cold, it can be pretty dry.
Nutrition Facts Per Serving
Calories: 520
Fat: 25.1g
Carbs: 42.7g
Protein: 31.7g
Fiber: 8.1g
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