By HighSatiety diet: Meals that keep you fuller for longer.
Japanese Salmon Poke Bowl
1 step
Prep:30minCook:20min
We use this recipe as a sushi substitute as we know that it is low in energy density and relatively high in protein. We can’t be sure that that is the case with purchased sushi. This recipe uses smoked salmon however it also works with broken-up pieces of cooked salmon fillets or tinned salmon. There are also a couple of ingredients which you probably don’t have in your cupboard, that is edamame beans and pickled ginger however these are relatively inexpensive and can be picked up at most supermarkets.
Updated at: Fri, 30 Aug 2024 11:32:14 GMT
Nutrition balance score
Great
Glycemic Index
51
Low
Glycemic Load
27
High
Nutrition per serving
Calories408.9 kcal (20%)
Total Fat11.9 g (17%)
Carbs52.8 g (20%)
Sugars2.3 g (3%)
Protein22.8 g (46%)
Sodium912.9 mg (46%)
Fiber5.8 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Finely chop the garlic and chilli and place them in a bowl with the white wine vinegar, lemon juice, soy sauce and pickled ginger. Cut the salmon into strips and then add this to the marinade making sure that it is well mixed in. Leave this in the fridge for 30 minutes. In the meantime cook the brown rice in line with the cooking instructions. If frozen, boil the edamame pods for 6 to 7 minutes, allow them to cool and remove from their pods. Drain and rinse the cooked rice and allow to cool. Split the rice equally into four medium-sized bowls. Cut the cherry tomatoes in half, slice the avocado and add a sprinkle of salt to the edamame beans. Place 30g of each of these onto the rice and then add 75g of the salmon and marinade. Squirt over a dash of mayonnaise (10g). Suggested servings: Four portions.
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