Quick Poke Bowl

So last Monday I had a filming that finished late afternoon and I was starving. Not the “I’ll eat later” kind but real hunger. I’m used to eating small meals often, so by that time it was very much meal time for me.

That day I had nothing prepared, no meal prep, nothing in the freezer, nothing ready to reheat. So I needed a quick, impromptu meal that would actually satisfy my hunger and be 100% tasty.

I love salmon for its flavour and all the omega-3 benefits, but I find that most take away poke bowls I order are overloaded with rice and very light on protein. Instead of ordering and waiting 35–40 minutes for food to arrive, I stopped by the fish shop and made my own home cooked meal in under 20 minutes.

I love sushi, so having raw salmon really hits the spot for me. The key thing here is to always buy sushi grade salmon. This is essential because it’s handled and frozen under strict conditions to reduce the risk of parasites and harmful bacteria, making it safe to eat raw. This part is non-negotiable. All I do to the salmon is drizzle a little lemon (it cuts through the richness and keeps the flavour fresh) and add a teaspoon of soy sauce. Simple, clean, and delicious.

Using a rice cooker helps massively, switch it on, prep the rest of the meal, and once the rice is cooked, let it rest. That resting time is crucial for getting that fluffy rice you always see in my posts.

To finish the plate, I added pumpkin in the air fryer — it’s low calorie, high volume, and very filling. And because my fridge was basically empty, I used pickled veg and a little frozen fruit to add crunch, balance, and flavour.

Ingredients

90g cooked jasmine rice

Handful baby spinach

Handful cherry tomatoes

50g pickled beets

100g sushi-grade salmon (raw, no skin)

50g pumpkin

2 tablespoons pickled purple cabbage

50g wakame salad

20g frozen mango

Lemon + 1 teaspoon soy sauce

Approx nutrition (entire plate) Calories: 440 kcal Protein: 27 g