Teriyaki Salmon Poke Bowl

Lunch · Easy · 20 min (12 prep + 8 cook) · Makes 1 serving (~70 g protein). Use the planner's servings stepper to batch-cook.
High-proteinGluten-freeDairy-free
Teriyaki Salmon Poke Bowl — high-protein lunch recipe

Teriyaki Salmon Poke Bowl delivers 70 g of protein for just 14 g net carbs — minimal fuss, maximum protein. That's enough high-quality protein in one sitting to clear the leucine threshold for muscle repair.

70 gProtein
14 gNet carbs
26 gFat
5 gFiber
570Calories

Ingredients

  • 280 g Salmon fillet
  • 150 g Cauliflower rice
  • 80 g Shelled edamame
  • 80 g Cucumber & spring onion
  • 1 tbsp Sugar-free teriyaki & sesame

Equipment

  • non-stick skillet
  • oven + sheet pan

Method

  1. Cube and sear the salmon (or bake), glazing with the teriyaki.
  2. Warm the cauliflower rice and edamame and add to a bowl.
  3. Top with salmon, cucumber, spring onion and a sprinkle of sesame.

Storage & make-ahead

Best assembled fresh. Prep the components up to 2 days ahead, keep chilled, and combine just before eating.

Tip

A poke-style bowl over cauliflower rice keeps it low-carb while staying fresh and bright.

Dietary swaps

Soy-free: Shelled edamame → green peas or lima beans (note: a couple of these shift the protein source slightly)

Full nutrition (estimated, per serving): 570 kcal · 70 g protein · 14 g net carbs · 26 g fat (4.5 g sat) · 5 g fiber · 8 g sugar · 770 mg sodium. Allergens: Fish, Soy. Macros are realistic estimates from standard food-composition values; brands and portions vary.

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