Salmon Poke Bowl Recipe | High-Protein Meal Prep
Switch up your meal prep routine with this fresh & flavour-packed poke bowl.
Feeling like your meals are starting to look (and taste) a little samey? We’ve got just the thing to revitalise your weekly rotation. This colourful poké bowl is packed with protein, omega-3s, and complex carbs — everything you need in one vibrant bowl.
Why You’ll Love This Recipe
• Packed with 24g of protein and 70g of carbs • Full of colour and variety • Less than 10 steps to prep
Batch Cooking
This recipe is easy to scale up — just adjust the quantities and prep multiple bowls in one go. Ideal for brightening up your weekly meal prep.
How to Store
This dish contains raw salmon, so food safety is extra important.
• Fridge: Store in airtight containers for up to 1 day. • Room temp: Don’t leave out for more than 1 hour. • Freezer: Not recommended — freezing can affect the texture and safety of the raw fish. • If prepping ahead, store ingredients separately (especially the salmon and rice) and assemble just before eating.
Variations and Add-Ins
Switching things up keeps meals interesting — just bear in mind that any changes will alter the macros. If you’re tracking, make a note of any tweaks.
Extra Topping Ideas
• Pickled ginger • Shredded carrots • Sesame seeds • Seaweed
What to Serve on the Side
• Sweet potato fries • Seaweed chips • Miso soup
Make It Veggie/Vegan
It’s easy to make this recipe vegetarian — just swap out the salmon for your favourite alternative.
• To make it fully vegan, you’ll also need to swap a few more ingredients: • Salmon: Use tofu or a plant-based fish substitute • Honey: Use agave nectar or vegan 'Honee' • Mayonnaise: Use a store-bought vegan mayo
Equipment Needed
• Mixing bowl • Tablespoon • Ramekin • Colander • Sieve • Boiling pan • Knife • Peeler • Frying pan • Serving plates or bowls
Recipe
Serves 4
Ingredients
- 3 tbsp. light mayonnaise
- 1 tbsp. sriracha
- 2 tbsp. soy sauce
- 2 tbsp. mirin (or any other rice wine vinegar)
- 1 tbsp. toasted sesame oil
- 1 tbsp. honey
- 300 g sashimi grade salmon
- 1 carrot
- 1 cucumber
- 2-3 spring onions
- 1 avocado (sliced)
- 1 cup ready-to-eat edamame beans
- 250 g sticky white sushi rice
- 1-2 shallots (finely sliced)
- 1 tbsp. coconut oil
- To garnish: sesame seeds
Instructions
First, mix together the light mayonnaise, sriracha, soy sauce, mirin, sesame oil, and honey to make a smooth marinade.
Reserve ½ the marinade to use as a dressing later, then add sashimi salmon to remaining marinade. Mix salmon together with marinade, being careful not to damage it, then leave to marinate for at least one hour.
Rinse sushi rice thoroughly until the water runs clear. Then, cook sushi rice according to packet instructions (usually cook for around 10 minutes and then steam for 10 minutes) and leave to cool before serving.
Chop your cucumber into quarters, thinly slice the spring onions lengthways, and julienne carrots using a peeler.
Now heat the coconut oil in a non-stick pan and add sliced shallots. Gently sauté the shallots on low heat for approximately 7 minutes, until they turn brown and crispy. Then remove from pan and transfer to a piece of paper kitchen towel.
Once, everything is ready, build your poke bowl, by layering rice first then all your toppings. Garnish with sesame seeds and enjoy immediately, or keep in airtight containers in the fridge for up to 3 days as meal prep.
FAQs
Can I prep this recipe ahead of time?
Yes — just store the components separately and combine when ready to eat to keep everything fresh.
Can I reheat this dish?
No, it’s designed to be eaten cold or at room temperature. Reheating raw salmon isn’t safe unless you plan to fully cook it.
How do I stop the toppings from going soggy?
Store each ingredient in separate airtight containers. Assemble just before serving for best texture.
| calories | 552 |
| totalFat | 19 |
| totalCarbohydrates | 70 |
| protein | 24 |
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