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Heart healthy recipes


Salmon poke bowl

Salmon poke bowl


4 serves

15 m

40 m


  • 1 cup brown rice
  • 460 g fresh salmon, diced into 2 cm 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


Step 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.

Step 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.

Step 3

Divide rice, edamame beans, cucumber, radishes, avocado, carrots, spinach and salmon between 4 bowls. Sprinkle with black sesame seeds.


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