Lunch

Salmon Poke Bowl

Name: Salmon Poke Bowl
Yield: 1 serving
Ingredients: 140 g Salmon; 160 g Cooked rice; 60 g Edamame; 70 g Cucumber; 40 g Red cabbage; 15 g Soy sauce; 15 g Spring onion

Seared salmon over rice with cucumber, edamame and a soy dressing. 40 g of protein.

Calories: 608kcal
Protein: 41g
Fat: 22g
Carbs: 58g

Per serving, makes 1. Published 29 August 2026.

Allergens

Gluten
Fish
Soya

Ordinary soy sauce is brewed with wheat. Tamari is brewed without wheat and is a separate ingredient here.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Salmon Poke Bowl, plated and ready to serve. — The finished recipe. Salmon Poke Bowl

Ingredients 1 to 6 for salmon poke bowl arranged separately on a dark worktop. — Ingredients 1 to 6. 140 g Salmon (Weighed raw. Salmon is oily enough that the fat here is almost all fish rather than anything added.). 160 g Cooked rice. 60 g Edamame. 70 g Cucumber. 40 g Red cabbage. 15 g Soy sauce

Ingredients 7 to 7 for salmon poke bowl arranged separately on a dark worktop. — Ingredients 7 to 7. 15 g Spring onion

Salmon Poke Bowl, preparation step 1: Sear the salmon hard on both sides so the outside colours and the centre stays translucent, then flake it into large pieces. — Step 1. Sear the salmon hard on both sides so the outside colours and the centre stays translucent, then flake it into large pieces.

Salmon Poke Bowl, preparation step 2: Dress the warm rice with the soy and a splash of water. — Step 2. Dress the warm rice with the soy and a splash of water.

The finished salmon poke bowl. — Step 3. Build the bowl with the rice underneath, the vegetables around and the salmon in the middle.

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Ingredients

Salmon140 g
Weighed raw. Salmon is oily enough that the fat here is almost all fish rather than anything added.
Cooked rice160 g
Edamame60 g
Cucumber70 g
Red cabbage40 g
Soy sauce15 g
Spring onion15 g

Method

Sear the salmon hard on both sides so the outside colours and the centre stays translucent, then flake it into large pieces.
Dress the warm rice with the soy and a splash of water.
Build the bowl with the rice underneath, the vegetables around and the salmon in the middle.

Worth knowing

Seared and flaked rather than raw, so this works with supermarket salmon rather than needing sushi-grade.

Other lunch recipes that share ingredients with this one, or every lunch at 600 calories a serving and over.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.