Post-Run

Salmon Poke Bowl

Name: Salmon Poke Bowl
Prep time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 2 tbsp soy sauce; 1 tsp sesame oil; 1 tsp rice vinegar; 1/2 tsp maple syrup; 1/2 tsp fresh ginger, grated; 200 g sushi-grade salmon, cubed; 1 cup (200 g) sushi rice; 1 tbsp rice vinegar; 1/2 avocado, sliced; 1/2 cucumber, diced; 1/2 cup edamame, shelled; 1 green onion, sliced; 1 tbsp sesame seeds

A fresh, vibrant poke bowl with marinated raw salmon, sushi rice, avocado, cucumber, and edamame. Packed with omega-3 fatty acids for reducing inflammation and supporting recovery, high in protein, and loaded with potassium from the avocado and edamame. Raw salmon preserves the maximum omega-3 content since nothing is lost to cooking.

15 minPrep time

1Servings

70gCarbs

40gProtein

⏱Rich in omega-3 fatty acids for reducing post-run inflammation, high in protein for muscle repair, and loaded with complex carbs from the sushi rice for glycogen reload.

Instructions

Cook the sushi rice according to package directions. Once cooked, stir in the rice vinegar and let cool slightly.

Marinade

Whisk together the soy sauce, sesame oil, rice vinegar, maple syrup, and ginger in a bowl.

Toss the cubed salmon in the marinade. Let sit for 5 minutes while you prep the toppings.

Build the bowl: rice base, marinated salmon, avocado, cucumber, edamame, and green onion.

Drizzle any remaining marinade over the top. Finish with sesame seeds.

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