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Salmon Poke Bowl


- 200g raw Atlantic salmon

- 150g mixed wild rice (Uncle Ben's Microwavable sachet)

- 100g frozen unshelled edamame, defrosted

- 150g raw pumpkin, cubed

- 2 x small carrots, chopped

- 1/2 medium cucumber. diced

- 1/2 large avocado, chopped

- 30ml salt reduced soy sauce

- 5ml sesame oil

- 10g dried shallots

- 10ml sriracha sauce

- 20ml 50% less fat kewpie

- 10ml lemon juice

- salt/pepper


1) Preheat the oven to 180 degrees celsius, fan forced Line a large oven tray with baking paper.

2) Cut up pumpkin into large cubes, sprinkle with salt/pepper and put in air fryer for 20 minutes, or until soft.

3) Place salmon on tray and bake for approx 16-18 minutes.

4) Cut up carrot, cucumber and avocado.

5) Warm rice sachet up in microwave as per instructions.

4) Assemble salad veg in a large bowl over the rice. Add edamame and take pumpkin out of airfryer and add to the bowl. (ensure pumpkin is soft!)

7) Once salmon is cooked, shred with a fork and drizzle soy sauce, sesame oil and lemon juice throughout the salmon before adding to the bowl.

8) After all elements added (salmon, rice, salad vegetables) drizzle sriracha and mayo over the bowl. Add a sprinkle of dried shallots.

9) Serve warm & enjoy! Note recipe serves 2.


Could use whatever veg you enjoy - remember to eat the rainbow and include as least 3 different coloured veggies!


Prep | 10 mins

Cook |20 mins

Serves | 2

Nutrition info:

Per serve:

Energy: 2556 kJ (611 cal)

Carbs: 40g | Protein: 31g | Fat: 33g

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