Salmon Poke bowl
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 293.9
- Total Fat: 3.7 g
- Cholesterol: 15.7 mg
- Sodium: 523.1 mg
- Total Carbs: 52.9 g
- Dietary Fiber: 5.8 g
- Protein: 12.1 g
View full nutritional breakdown of Salmon Poke bowl calories by ingredient
Introduction
I've developed a taste for poke. It's super easy to put together. You probably already have most of the ingredients you need. I've developed a taste for poke. It's super easy to put together. You probably already have most of the ingredients you need.Number of Servings: 2
Ingredients
-
2 oz Atlantic Salmon (fish) (.5 filet option = 198g)
2 cup Brown Rice, long grain
2 carrot (7-1/2") Carrots, raw
0.5 cup slices Cucumber (with peel)
1 tbsp Soy Sauce
Directions
1. Place your fish in a ziplock bag and in the freezer for about 30 min to chill.
2. Poor 2 C water into a pot to boil. When the water is boiling add in the rice and bring to medium heat until the water has steamed out and the rice is fully cooked.
3. While the rice is cooking. Use a vegetable peeler to shred your carrots and cucumber into small strips.
4. At this point your fish should be chilled enough. Remove it from the bag and place on a cutting board. Peel off the skin (if there is any) and dice the fish.
5. When your rice is fully steamed you can assemble the bowl. Rice at the base, topped with fish, veggies and a light drizzle of soy sauce.
Serving Size: 2 bowls
Number of Servings: 2
Recipe submitted by SparkPeople user CARINAG4039.
2. Poor 2 C water into a pot to boil. When the water is boiling add in the rice and bring to medium heat until the water has steamed out and the rice is fully cooked.
3. While the rice is cooking. Use a vegetable peeler to shred your carrots and cucumber into small strips.
4. At this point your fish should be chilled enough. Remove it from the bag and place on a cutting board. Peel off the skin (if there is any) and dice the fish.
5. When your rice is fully steamed you can assemble the bowl. Rice at the base, topped with fish, veggies and a light drizzle of soy sauce.
Serving Size: 2 bowls
Number of Servings: 2
Recipe submitted by SparkPeople user CARINAG4039.