Ultimate Poke Bowl

5 from 1 vote

Packed with salmon, miso crab, lots of fresh vegetables, this bowl is a delicious no-cook nutrient powerhouse.

Course Main Course

Cuisine Asian, Japanese

Keyword asian, cabbage, carrot, crab, cucumber, dairy-free, dinner, easy, edamame, egg-free, japanese, lunch, main, miso, no-cook, nut-free, poke, salad, salmon, seafood

Prep Time 30

Total Time 30

Servings

Calories 473kcal

Author Jenny Ross

Ingredients

Spicy Salmon:

1 tablespoon gluten free soy sauce or coconut aminos
2 teaspoons sriracha omit for nightshade-free
1 teaspoon toasted sesame oil
1 teaspoon powdered monk fruit omit if using coconut aminos
1 teaspoon black sesame seeds
1 teaspoon white sesame seeds
12 ounces sashimi grade salmon cut into bite-size pieces
2 green onions sliced, divided
2 tablespoons dried wakame 1/4 cup rehydrated in boiling water for 5 minutes then drained

Miso Crab:

1/2 teaspoon white miso paste
2 teaspoons coconut aminos divided
1/4 pound crab pre-cooked and shelled

Salad:

2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
2 teaspoons gluten-free soy sauce or 1 tablespoon coconut aminos
pinch of monk fruit powdered, to taste, omit if using coconut aminos
1/2 English cucumber sliced thin
1/2 cup red cabbage sliced thin
2 cups mixed greens
1 cup baby spinach
1 carrot sliced julienne
1 radish sliced thin
1/2 cup edamame shelled
1/4 cup Japanese pickles optional
2 tablespoons tobiko
2 tablespoons furikake

Get Recipe Ingredients

Instructions

For the salmon:

Combine, coconut aminos, sriracha, sesame oil, and sesame seeds in a medium sized bowl and stir to combine. Add the salmon, half the green onions, and the wakame and toss to combine.

For the crab:

Combine the miso and 1 teaspoon coconut aminos in a small bowl and stir until evenly combined. Add the crab and toss to coat. Set aside.

For the salad:

Combine the vinegar, sesame oil, soy sauce, and monk fruit. Divide between two bowls. Add the cucumber to one and the cabbage to the other and toss to coat evenly.
Place mixed greens in 2 serving bowls. Distribute the dressed vegetables between the 2 serving bowls, add shredded carrot, radishes, avocado, edamame, and pickled vegetables, if using.
Top the salad bowl with poke and garnish with furikake and tobiko, if using.

Notes

Protein:Energy Quotient [calories]: 1.45

Nutrition