Low Sodium Salmon Poke Bowl

Indulge in the vibrant flavors of a *Low Sodium Salmon Poke Bowl*, a healthier twist on the classic Hawaiian dish that's perfect for those watching their sodium intake. Featuring tender, sushi-grade salmon marinated in low-sodium soy sauce, aromatic sesame oil, fresh ginger, and garlic, this bowl offers a burst of umami without the extra salt. The base of fluffy, vinegar-seasoned short-grain rice is topped with a colorful array of crunchy cucumber, creamy avocado, protein-packed edamame, and a sprinkle of toasted sesame seeds and red pepper flakes for added texture and a gentle kick. Ready in just 40 minutes, this recipe delivers a wholesome, restaurant-quality meal that's as nutritious as it is visually stunning. Perfect for lunch or dinner, this poke bowl is sure to satisfy your cravings while keeping your health goals on track!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 2

Ingredients

• 300 grams Sushi-grade salmon
• 1 cup Short grain rice
• 2 cups Water
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 2 tablespoons Low-sodium soy sauce
• 1 teaspoon Sesame oil
• 1 teaspoon Fresh ginger
• 1 unit Garlic clove, minced
• 1 unit Cucumber
• 1 unit Avocado
• 1 cup Edamame, shelled
• 2 stalks Scallions
• 1 tablespoon Toasted sesame seeds
• 0.5 teaspoon Red pepper flakes

Directions

Step 1

Rinse the rice under cold water until the water runs clear. Combine the rice and the 2 cups of water in a medium saucepan. Bring to a boil, then reduce the heat to low and cover. Cook for 15 minutes or until the rice is tender and the water is absorbed.

Step 2

Remove the saucepan from the heat and let it stand, covered, for 5 minutes. Fluff the rice with a fork and then gently fold in the rice vinegar and sugar. Let it cool to room temperature.

Step 3

While the rice is cooking, prepare the salmon by cutting it into small, bite-sized cubes. Set aside.

Step 4

In a small bowl, whisk together the low-sodium soy sauce, sesame oil, freshly grated ginger, and minced garlic. Add the cubed salmon to the bowl and gently mix until the salmon is well-coated with the dressing. Allow it to marinate for at least 10 minutes.

Step 5

Slice the cucumber into thin half-moons and dice the avocado. Prepare the edamame according to package instructions, usually by boiling them for a few minutes.

Step 6

Divide the cooled rice into two bowls. Arrange the marinated salmon, cucumber slices, avocado, and edamame over the rice, distributing evenly between the bowls.

Step 7

Finely chop the scallions and sprinkle them over the bowls along with the toasted sesame seeds and a pinch of red pepper flakes for a slight heat.

Step 8

Serve immediately and enjoy your flavorful, low-sodium salmon poke bowl!

Nutrition Facts

Serving size	(1746.0g)

Amount per serving	% Daily Value*
Calories	2063.4

Total Fat 90.8g	0%
Saturated Fat 16.8g	0%
Polyunsaturated Fat 8.7g
Cholesterol 165mg	0%
Sodium 1226.8mg	0%
Total Carbohydrate 211.6g	0%
Dietary Fiber 26.6g	0%
Total Sugars 15.4g
Protein 108.0g	0%

Vitamin D 1578IU	0%
Calcium 343.3mg	0%
Iron 12.0mg	0%
Potassium 3526.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.0%

Protein: 20.6%

Carbs: 40.4%