Poke bowl. No, it’s not some kind of tool used to catch fictional Japanese monsters, it’s a type of meal that will help you replenish your protein supply and regain strength after an intense day of hitting the gym.
Rice topped with seasoned sashimi (raw fish) and vegetables. Poke was originally a fisherman’s dish, originating in Hawaii. It’s tasty, fresh, and gluten-free, and has no processed flour, sugar, or dairy. You won’t get any sugar crashes from eating it!
The fresh raw salmon provides a delicious source of protein rich in omega fatty acids, which are also a great brain food.
Not a fan of rice and want to cut down on carbs? Replace the rice with salad greens such as arugula, baby spinach, or shaved cucumbers or zucchini.
Basically anything can go into a Poke Bowl, but scroll down for one of our favorite recipes:
Salmon and Avocado Poke Bowl (Feeds 4)
- 1 pound raw, sushi-grade salmon with skin and bones removed, cut into 1-centimeter cubes.
- 3 tbsp tamari or gluten-free soy sauce
- 1 lime, juiced and zested
- 1 tsp rice venegar
- 1 tsp mirin (sweet rice wine)
- Green onions, finely sliced
- 2 avocados, roughly chopped
- 2 tsp black sesame seeds
- 1/3 bunch kale washed and roughly torn
- 4 cups steamed brown rice
- 4 tbsp fried shallots
- 1 cup shredded nori (dried seaweed)
- 2 tbsp fling fish roe (optional)
- 1 zucchini, cut into thin noodles (optional)
In a chilled mixing bowl, gently toss the salmon with the tamari, lime juice and zest, vinegar, and mirin. Add in the green onions, avocado, and sesame seeds, and mix lightly before folding in the kale. Place on cup of cooked rice into a serving bowl, top with a quarter of the salmon and avocado mixture. Garnish with a quarter of the fried shallots, shredded nori, flying fish roe, and zucchini.