Salmon poke bowl

Poke bowl
Serves: 4
Prep: 55 minutes
Cook: 15 minutes

Our colourful poke bowl is packed full of antioxidants, which protect our cells from damage as they 'mop up' free radicals in the body. To make the most of every bite, add in some extra colourful vegetables - our low FODMAP poke bowl is a quick and easy way to eat a rainbow in a meal. 


1 1/2 cups white rice or sushi rice

325 g 11.4 oz

2 tsp sugar

8.4 g 0.3 oz

1/4 cup rice wine vinegar

63 g 2.2 oz

1/4 cup soy sauce

65 g 2.3 oz

1 tsp wasabi powder

6.5 g 0.3 oz

2 tsp maple syrup

13 g 0.5 oz

Sashimi-grade salmon, cut into 2cm cubes

300 g 10.6 oz

1 tbs sesame seeds

11 g 0.4 oz

4 red radish, thinly sliced

80 g 2.8 oz

1 continental cucumber, thinly sliced

175 g 6.2 oz

1 cup shredded red cabbage

95 g 3.3 oz


  1. Cook rice following the instructions on the packet. Combine sugar and 1/2 of the vinegar into a bowl. Once the rice had cooled slightly, mix in the vinegar & sugar. Leave to cool. 

  2. In a large bowl, mix the soy sauce, wasabi, maple syrup and remaining vinegar until well mixed. Add the salmon and toss gently. Cover and refrigerate for at 15 minutes. 

  3. Divide rice among bowls. Top with salmon mixture, and all of the chopped vegetables. Add sesame seeds on top as a garnish. 


Get creative in the kitchen and add as many different low FODMAP extras to make the dish extra colourful! Some of our suggestions include:

  • Edamame beans
  • Shredded carrot
  • Greens of spring onion
  • Firm tofu for vegetarians

Nutrition Information (per serve)
Energy 2094 Kj / 500 cal
Protein 25.30g
Carbohydrates 68.30g
Sugar 6.60g
Total Fat 12.60g
Saturated Fat 3.20g
Fibre 2.50g
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