Contains gluten, fish, soy, and sesame. Check the ingredients if you cook for someone with allergies.
Sashimi-grade salmon cubes in a soy-sesame dressing over warm brown rice, with edamame, cucumber and avocado. Omega-3 and protein stacked into the prettiest lunch of the week.
20 minPrep
30 minCook
50 minTotal
2Serves
Salmon Poke Bowl
by · Medium
Pescetarian
High protein
Low sugars
High in potassium
Source of calcium
Contains gluten, fish, soy, and sesame. Check the ingredients if you cook for someone with allergies.
Sashimi-grade salmon cubes in a soy-sesame dressing over warm brown rice, with edamame, cucumber and avocado. Omega-3 and protein stacked into the prettiest lunch of the week.
20 minPrep
30 minCook
50 minTotal
2Serves
Nutrition
Per serving · 475 g
815kcal3414 kJ
Protein46.3 g93%
Carbohydrate72.9 g28%
Net carbs †62.5 g
Sugars5.35 g6%
Fibre10.5 g
Fat39.8 g57%
Saturates7.75 g39%
Salt †2.24 g37%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.
Before you start
You'll need
cutting board
fillet knife
mixing bowl
saucepan
steamer basket
Ingredients
Quantities scale automatically · metric units (change in profile)
10 ml
Sesame oil
100 g
Soya bean immature (edamame) rawpodded
30 g
Spring onion raw
150 g
Cucumber raw
300 g
Salmon rawsashimi grade
1 piece
Avocado raw≈ 200 g
1 pinch
Sesame seed
150 g
Brown rice raw
30 ml
Soya sauce
Instructions
1
Cook the brown rice in a saucepan according to the packet, about 30 minutes, and steam the edamame in a steamer basket for the last 6 minutes.
2
Cube the salmon on a cutting board with a fillet knife and toss it in a mixing bowl with the soy sauce, sesame oil and sliced spring onions. Chill while the rice finishes.
3
Slice the cucumber and avocado. Build the bowls on the warm rice: salmon, edamame, cucumber and avocado in sections, sesame seeds over everything.
Notes
Use only very fresh salmon sold for raw consumption (sashimi grade), or briefly freeze it beforehand as recommended for raw fish.
Before you start
You'll need
cutting board
fillet knife
mixing bowl
saucepan
steamer basket
Ingredients
Quantities scale automatically · metric units (change in profile)
10 ml
Sesame oil
100 g
Soya bean immature (edamame) rawpodded
30 g
Spring onion raw
150 g
Cucumber raw
300 g
Salmon rawsashimi grade
1 piece
Avocado raw≈ 200 g
1 pinch
Sesame seed
150 g
Brown rice raw
30 ml
Soya sauce
Instructions
1
Cook the brown rice in a saucepan according to the packet, about 30 minutes, and steam the edamame in a steamer basket for the last 6 minutes.
2
Cube the salmon on a cutting board with a fillet knife and toss it in a mixing bowl with the soy sauce, sesame oil and sliced spring onions. Chill while the rice finishes.
3
Slice the cucumber and avocado. Build the bowls on the warm rice: salmon, edamame, cucumber and avocado in sections, sesame seeds over everything.
Notes
Use only very fresh salmon sold for raw consumption (sashimi grade), or briefly freeze it beforehand as recommended for raw fish.
Nutrition
Per serving · 475 g
815kcal3414 kJ
Protein46.3 g93%
Carbohydrate72.9 g28%
Net carbs †62.5 g
Sugars5.35 g6%
Fibre10.5 g
Fat39.8 g57%
Saturates7.75 g39%
Salt †2.24 g37%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.