Japanese salmon poke bowl

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(1)
Lunch
1 peopleServes 1
  • Brown rice, heat & serve, 1 x 125g quick cup(s) (125g)
  • Baby spinach, 1 large handful(s) (26g)
  • Zucchini, 0.5 medium, cut into noodles, or 1 cup store bought zucchini noodles (51g)
  • Cucumber, 0.5 cucumber(s), cut into thick strips (155g)
  • Soy sauce, salt reduced, 1 teaspoon(s) (5ml)
  • Pepper, any type, ground, 1 pinch(es) (1g)
  • Pink salmon, canned in water, 1 x 210g can(s) (drained) (160g)
  • Avocado, 20 g, diced (20g)
  • Pickled ginger, 1 teaspoon(s), (optional) (4g)

Method

Heat brown rice according to packet instructions. Transfer to a serving bowl along with baby spinach, zucchini noodles and cucumber. Drizzle with soy sauce, season with pepper and mix to combine.

Top rice mixture with salmon, avocado and pickled ginger (if using) and serve for lunch.

TIP: This meal appears twice this week, make a double batch of the rice and salad and keep half in the fridge for use later in the week.

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1
Bread & Cereals2
Vegetables0.9
Fruit0
Dairy0
Healthy Fats & Oils1
Indulgences0
Kilojoules2228
Protein43.5 g
Total fat18.7 g
- Saturated fat4.8 g
Total carbohydrates43.4 g
- Total sugars4.1 g
Fibre7.1 g
Sodium371 mg

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