Fit Salmon Poke Bowl

By swapping white rice for high-fiber brown rice and replacing heavy mayo-based sauces with a light sesame-soy dressing, we created a heart-healthy, low-glycemic bowl.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 2 cups cooked brown rice · 367 kcal in the whole recipe
• 200 g raw salmon fillet, cubed (sushi-grade) · 374 kcal in the whole recipe
• 1 small cucumber, sliced · 10 kcal in the whole recipe
• 1/2 cup cooked shelled edamame · 72 kcal in the whole recipe
• 1/2 avocado, sliced · 100 kcal in the whole recipe
• 1 green onion, thinly sliced · 5 kcal in the whole recipe
• 1.5 tablespoons low-sodium soy sauce · 11 kcal in the whole recipe
• 1 teaspoon sesame oil · 44 kcal in the whole recipe
• 1 tablespoon rice vinegar · 10 kcal in the whole recipe
• 1 teaspoon sesame seeds · 19 kcal in the whole recipe

Method

1. Whisk the low-sodium soy sauce, sesame oil, and rice vinegar in a small bowl to prepare the light dressing.

   

2. Toss the cubed salmon with half of the dressing and let it marinate in the refrigerator for 10 minutes.

   

3. Divide the warm cooked brown rice evenly into two serving bowls.

   

4. Arrange the marinated salmon, sliced cucumber, edamame, and avocado side-by-side on top of the rice.

   

5. Drizzle the remaining dressing over the bowls, then garnish with sliced green onions and sesame seeds.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.