"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Protein-Packed Poké Bowl

By Georgia Bellas

I Quit Sugar - Protein-Packed Poke Bowl
Photo by: Phoebe McCreath
  • 2 servings
  • Prep - 15 mins
  • Total - 15 mins
I Quit Sugar - Protein-Packed Poke Bowl
Photo by: Phoebe McCreath

We’ve packed out this poke bowl with selenium-rich ingredients, such as salmon, avocado and crispy nori. This dinner is a great one to whip up on those nights when you don’t feel like cooking!  

Servings: 2
Preparation: 15 mins

Ingredients

  • 2 tablespoons tamari.
  • 1/2 teaspoon sesame oil.
  • 1 tablespoon ginger, fresh, grated.
  • 1/2 lime, zest and juice.
  • 200 g sushi-grade salmon.

Miso Tahini Drizzle

  • 2 teaspoons miso paste.
  • 1 tablespoon tahini.
  • 1/2 lime, zest and juice.

To Serve

  • 1/2 head red cabbage, finely shredded.
  • 2 radishes, sliced into thin discs.
  • 1 carrot, shredded.
  • 1 cucumber, cut into chunks.
  • 1/2 avocado, sliced.
  • 1/2 cup edamame beans, cooked according to packet instructions.
  • 1 sheet nori, finely diced.
  • 1 tablespoon sesame seeds.

Directions

1. In a medium sized bowl, combine all the ingredients for the poke excluding the salmon. Mix well then add in the salmon toss to combine. Place in the fridge while you prepare the remaining ingredients.

2. In a small jar combine ingredients for the Miso Tahini Drizzle with 2 tablespoons of hot water. Stir well to combine and set aside.

3. Arrange all the vegetables in two bowls and divide the salmon between them. Sprinkle with sesame seeds and nori and top with the Miso Tahini Drizzle.


We’ve packed out this poke bowl with selenium-rich ingredients, such as salmon, avocado and crispy nori. This dinner is a great one to whip up on those nights when you don’t feel like cooking!

Ingredients

  • 2 tablespoons tamari.
  • 1/2 teaspoon sesame oil.
  • 1 tablespoon ginger, fresh, grated.
  • 1/2 lime, zest and juice.
  • 200 g sushi-grade salmon.

Miso Tahini Drizzle

  • 2 teaspoons miso paste.
  • 1 tablespoon tahini.
  • 1/2 lime, zest and juice.

To Serve

  • 1/2 head red cabbage, finely shredded.
  • 2 radishes, sliced into thin discs.
  • 1 carrot, shredded.
  • 1 cucumber, cut into chunks.
  • 1/2 avocado, sliced.
  • 1/2 cup edamame beans, cooked according to packet instructions.
  • 1 sheet nori, finely diced.
  • 1 tablespoon sesame seeds.

Directions

1. In a medium sized bowl, combine all the ingredients for the poke excluding the salmon. Mix well then add in the salmon toss to combine. Place in the fridge while you prepare the remaining ingredients.

2. In a small jar combine ingredients for the Miso Tahini Drizzle with 2 tablespoons of hot water. Stir well to combine and set aside.

3. Arrange all the vegetables in two bowls and divide the salmon between them. Sprinkle with sesame seeds and nori and top with the Miso Tahini Drizzle.