Salmon Avocado Poke Bowl
Fresh sushi-grade salmon marinated in soy and sesame, served over rice with creamy avocado, edamame, and crunchy toppings for a no-cook protein feast.
PROTEIN 36g
CALORIES 440
P:E RATIO 8.2
TIME 15m
YIELD 2
P:E 8.2
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
285g (10 oz) sushi-grade salmon, cubed 36G PROTEIN
1.5 cups (225g) cooked sushi rice, cooled CARB BASE
1/2 medium avocado, sliced PRODUCE
1/2 cup (75g) shelled edamame FLAVOR
1/2 cup (75g) diced cucumber PRODUCE
1/4 cup (35g) shredded carrots PRODUCE
2 tablespoons low-sodium soy sauce (use tamari for GF) FLAVOR
1 teaspoon sesame oil FLAVOR
1 teaspoon rice vinegar FLAVOR
1 tablespoon sesame seeds FLAVOR
1 green onion, sliced FLAVOR
1 sheet nori, crumbled FLAVOR
Sriracha mayo (optional) FLAVOR
MEAL PREP LOGISTICS
- Storage: Poke bowls are best eaten fresh. Marinated salmon can be stored in the fridge for up to 24 hours. Assemble bowls just before eating.
- Batching: Only use sushi-grade salmon from a trusted source for raw consumption.
- Reheat: Microwave for 90s at 70% power.
EXECUTION STEPS
01
THE MACRO PREP
Cube the sushi-grade salmon into 1-inch pieces.
02
THE MACRO PREP
In a bowl, gently toss salmon with soy sauce, sesame oil, and rice vinegar. Let marinate for 5-10 minutes.
03
THE ASSEMBLY
Divide cooled sushi rice between two bowls.
04
THE MACRO PREP
Arrange marinated salmon, avocado slices, edamame, cucumber, and shredded carrots on top of the rice.
05
STEP 5
Garnish with sesame seeds, sliced green onion, and crumbled nori.
06
STEP 6
Drizzle with sriracha mayo if desired and serve immediately.