High-protein salmon sashimi bowl

High-protein salmon sashimi bowl with salmon, quinoa, avocado, cucumber, lime and sesame – fresh, with plenty of protein and quick to make as a light bowl.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 15 min
• Total time: 35 min
• Calories: 540 kcal per serving
• Protein: 32 g
• Fat: 28 g
• Carbs: 36 g

Ingredients

• 250g wild salmon fillet
• 100g quinoa
• 1 avocado
• 1 cucumber
• 1 unwaxed lime
• 1 tbsp sesame seeds
• 1 tsp wasabi paste (without added sugar or seed oils)
• 2 tbsp soy sauce

Method

You’ll need: saucepan · chopping board · knife

1. Cook the quinoa according to the packet instructions and let it cool completely.
2. Mash part of the avocado with the wasabi paste, soy sauce and lime juice into a creamy dressing.
3. Cut the salmon, cucumber and remaining avocado into bite-sized pieces.
4. Divide the quinoa between bowls and arrange the salmon, cucumber and avocado on top.
5. Spoon the wasabi avocado dressing over the bowl and sprinkle with the sesame seeds.
6. Serve the bowl straight away and add a little more soy sauce to taste.

Good to know

A bowl like this feels like little effort and lots of enjoyment. Fresh, creamy, salty, hot – and still pleasantly balanced in flavour.

Swaps

Quinoa → cauliflower rice (fewer carbs, still light and satisfying); salmon → sashimi-grade trout (similar protein content, also with omega-3 fatty acids); soy sauce → tamari (gluten-free alternative with a similar flavour); sesame → chopped walnuts (more omega-3 fatty acids and a little more fibre)

Allergens

Contains fish, soya and sesame. For children, only with mild or no wasabi; in pregnancy, don't eat raw fish – cook the salmon all the way through instead. To eat it raw, use sushi-grade salmon that has been frozen first. Contains: gluten (soy sauce).

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