Serves: 4
Prep: 55 minutes Cook: 15 minutesOur colourful poke bowl is packed full of antioxidants, which protect our cells from damage as they 'mop up' free radicals in the body. To make the most of every bite, add in some extra colourful vegetables - our low FODMAP poke bowl is a quick and easy way to eat a rainbow in a meal.
| ingredients |
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1 1/2 cups white rice or sushi rice |
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2 tsp sugar |
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1/4 cup rice wine vinegar |
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1/4 cup soy sauce |
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1 tsp wasabi powder |
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2 tsp maple syrup |
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Sashimi-grade salmon, cut into 2cm cubes |
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1 tbs sesame seeds |
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4 red radish, thinly sliced |
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1 continental cucumber, thinly sliced |
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1 cup shredded red cabbage |
Cook rice following the instructions on the packet. Combine sugar and 1/2 of the vinegar into a bowl. Once the rice had cooled slightly, mix in the vinegar & sugar. Leave to cool.
In a large bowl, mix the soy sauce, wasabi, maple syrup and remaining vinegar until well mixed. Add the salmon and toss gently. Cover and refrigerate for at 15 minutes.
Divide rice among bowls. Top with salmon mixture, and all of the chopped vegetables. Add sesame seeds on top as a garnish.
Get creative in the kitchen and add as many different low FODMAP extras to make the dish extra colourful! Some of our suggestions include:
| Nutrition Information (per serve) | |
|---|---|
| Energy | 2094 Kj / 500 cal |
| Protein | 25.30g |
| Carbohydrates | 68.30g |
| Sugar | 6.60g |
| Total Fat | 12.60g |
| Saturated Fat | 3.20g |
| Fibre | 2.50g |
