Miso Salmon Poke Bowl

Everyone loves a poke bowl (pronounced “pokey”) and I have made this with omega-3 rich miso salmon, yummy fresh veggies and edamame! Better than a boring sandwich for packed lunch and easily prepped in advance, let your kids pick their own veggies and see if they can get all the colours of the rainbow in.

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Miso Salmon Poké Bowl

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch Boxes & Picnics, Main Courses
Servings 4 people
Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Nut-free, Vegan, Vegetarian



  • Pre-heat the oven to 180C. Rinse and cook the rice as per instructions and set aside.
  • Place the salmon fillets into a dish lined with parchment or baking paper (this will save on washing up later!)
  • In a small bowl, whisk together the miso paste, honey, Tamari and garlic and then brush ¾ of the mixture over the fillets.
  • Put the salmon in the oven and check on it after 10 minutes, it may take longer to cook through if it is a thick piece.
  • Whilst the salmon is cooking boil or steam the corn, edamame beans and the broccoli and set them aside.
  • Slice the mango, pepper, radishes and grate the carrot if you haven’t already.
  • In a small bowl or lunch box build the poké bowl by layering in the rice followed by ¼ of each of the other ingredients.
  • Finally add the salmon, drizzle the remaining sauce over the rice and sprinkle over some sesame seeds.


  • Everything can be prepped the day before and kept in airtight containers in the fridge, making it super quick to knock together a packed lunch or supper.
  • For vegan or vegetarian, any vegetables, beans, nuts or protein can be used to make a poké bowl, and use maple syrup instead of honey.
  • Perhaps try eggs or leftover roast chicken and add in some kidney beans, black beans or chickpeas for extra fuel.
  • Gluten-free use Tamari soya sauce
  • Soya-free use Coconut aminos and use kidney beans instead of edamame
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