Salmon Poke Bowl (Eat the Gains)

Link to Original Recipe  HERE

Link to Original Recipe HERE


  • 2 cups cooked jasmine white rice (about 1 cup dry, but I always make more for leftovers)

  • 1 cup sliced cucumbers (125 grams)

  • 1 tablespoon coconut aminos or low-sodium soy sauce

  • 1 teaspoon sesame oil

  • 6-8 ounces raw sashimi grade salmon

  • 1 cup diced mango (140 grams)

  • 1/2 small-medium avocado, sliced (55 grams)

  • 2 radishes, sliced

  • 1 small jalapeno, sliced

  • 2 tablespoons pickled ginger

  • salt and pepper, to taste

  • for topping: chopped green onion, cilantro, sesame seeds, coconut aminos...


  • Make the rice according to the package.

  • While the rice cooks, prep the rest of your ingredients. Add the sliced cucumbers to a medium bowl and mix with coconut aminos, sesame oil, and salt and pepper. Set aside. Cube the salmon and mango and slice the avocado, radishes, jalapeno, and green onions.

  • When rice is done, assemble the bowls by dividng the rice, salmon, cucumbers, mango, avocado, radishes, jalapeno, green onions, and pickled ginger. Top with sesame seeds and cilantro. I also like to pour the leftover cucumber marinade and a little coconut aminos over the bowls. Enjoy!

*sushi grade salmon can be purchased from Whole Foods

Per bowl with 4oz Salmon, 27g Avocado, 1/2 cup Cucumbers & 1 cup Jasmine Rice: (plus toppings)

  • Macros = 28g P, 22g F, 56g C

  • For less fat, remove or lessen avocado