Salmon poke bowl

Salmon poke bowl

Salmon poke bowl image: Heart Foundation

  • Cooking Time35 - 40 minutes (preparation time 10 - 15 minutes plus 30 minutes marinating)


  1. Place 2.5 cups water in a medium pot, cover and bring to the boil. Add 1 cup rice, cover, and reduce heat to low. Simmer until rice is cooked, about 35-40 minutes. Drain rice. Set aside to cool.
  2. Meanwhile, in a medium-size bowl combine salmon, salt reduced soy sauce, sesame oil, ginger and garlic. Stir well to combine. Marinate for 30 minutes in the fridge.
  3. Divide rice, edamame beans, cucumber, radishes, avocado, carrots, spinach and salmon between 4 bowls. Sprinkle with black sesame seeds.

Tip: Shredded cooked chicken breast, tuna or tofu can be substituted for salmon. Quinoa can be substituted for brown rice.

Recipe: Heart Foundation

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  • 1 cup brown rice
  • 460g fresh salmon, diced into 2cm cubes
  • 1 tablespoon salt reduced soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon ginger, grated
  • 1 clove garlic, crushed
  • 2 tablespoons shelled edamame beans
  • 1 Lebanese cucumber, peeled into thin ribbons with a vegetable peeler
  • 4 radishes, thinly sliced
  • 1 avocado, thinly sliced
  • 2 carrots, peeled and grated
  • 4 cups baby spinach leaves
  • Black sesame seeds, to serve