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–+ servings
Low Fodmap Salmon Poke Bowl with cucumber, carrot, water cress, avocado and sauce

Low Fodmap Salmon Poke Bowl

Fresh veggies with marinated salmon, rice and a delicious sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Hawaiian
Servings 2

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.
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