A simple poke bowl with fresh ingredients and a delicious sauce! Also works with tuna or another low Fodmap variety of lettuce. Use matchstick carrots and don’t peel the cucumber for faster prep.
Low Fodmap Salmon Poke Bowl
Fresh veggies with marinated salmon, rice and a delicious sauce.
Ingredients
Salmon
- 4 oz sushi-grade salmon, cubed
- 1/2 tsp sesame oil
- 1/2 tsp coconut aminos
- 1/2 tsp gluten-free soy sauce
- 1/8 tsp garlic olive oil
- pinch of sesame seeds
Sauce
- 2 tsp brown sugar
- 1/2 tsp sesame oil
- 2 tbsp gluten-free soy sauce
- 2 tbsp coconut aminos
- 1 tsp garlic olive oil
- 1/2 tsp ginger powder
Bowl
- 1/4 cup green onions, chopped (green parts only)
- 1 cup cucumber, peeled, sliced & cored
- 3/4 cup shaved or juilienned carrots
- 3 cups watercress or other low-Fodmap lettuce
- 2 cup white rice, cooked
- 6 slices avocado (thin slices, watch Fodmap levels)
Instructions
- Heat sauce pan on the stove and add all ingredients. Cook on medium-high until brown sugar breaks down. Reduce heat to low and simmer until sauce thickens a bit.
- Cook rice according to package directions.
- Cube salmon and toss in a bowl with its dressing ingredients, cover with saran wrap and place in the fridge.
- Peel, core and slice cucumber, shave or julienne the carrots, chop the green onions, and slice the avocado.
- Split all ingredients evenly between two bowls, drizzle sauce overtop and serve.
Tried this recipe?Let us know how it was!