Salmon Poke Bowl

Salmon Poke Bowl
  • Prep Time
  • 4Servings


  • 4 sheets toasted nori (seaweed), crumbled
  • 1/4 cup toasted sesame seeds
  • 4 teaspoons coconut sugar or light brown sugar
  • 1 teaspoon toasted sesame oil
  • 1/4 cup tamari (gluten-free soy sauce)
  • 2 tablespoons rice vinegar
  • 1 teaspoon wasabi powder
  • 4-inch piece medium zucchini
  • 4-inch piece English cucumber
  • 2 cups warm cooked rice
  • 10 ounces sushi-grade salmon, cut into 1/2-inch cubes
  • 1 cup grated peeled carrots
  • 1 cup cooked shelled edamame
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup sliced scallions


In a small bowl, mix the nori, sesame seeds, sugar, sesame oil and a large pinch of salt. In another small bowl, mix the tamari, rice vinegar and wasabi powder. Using a Spiralizer slicer, cut the zucchini and cucumber into noodle-like strips, or use a vegetable peeler to cut the vegetables into ribbons, then use a knife to cut into strips.

Divide the rice among 4 bowls. Top with the zucchini and cucumber "noodles," salmon, carrots, edamame, cilantro and scallions. Top with the nori mixture and the tamari mixture.