Salmon Poke Bowl

The original power bowl, and still the best argument for the format: cold, clean, and almost entirely protein and vegetables. Use the freshest salmon you can get from a counter you trust, and dress it just before serving so the cubes stay firm.

One meal won't hit a daily target on its own — here's how much protein you actually need on a GLP-1.

Ingredients

• 12 oz sushi-grade salmon fillet (skinned and cubed)
• 2 tablespoons low sodium soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar
• 1 teaspoon grated fresh ginger
• 2 cups cooked sushi rice (cooled)
• 1 cup shredded red cabbage
• 1 cucumber (sliced into half moons)
• 1 avocado (sliced)
• 1/2 cup shelled edamame
• 2 sliced scallions
• 1 tablespoon toasted sesame seeds
• 1 sheet nori (cut into strips)

Method

1. 1Whisk the soy sauce, sesame oil, rice vinegar and ginger together in a bowl.
2. 2Add the cubed salmon and turn gently to coat. Leave for 10 minutes in the fridge, no longer, or the acid starts to cure it.
3. 3Divide the cooled rice between two wide shallow bowls.
4. 4Arrange the cabbage, cucumber, avocado and edamame around the edge, keeping each in its own section.
5. 5Spoon the dressed salmon into the middle and scatter with scallions, sesame seeds and nori strips.

Tips for GLP-1 appetites

• If raw fish is not appealing right now, the same dressing works on cooked shrimp or flaked hot-smoked salmon.
• Ask the fish counter for a center-cut piece. It cubes more evenly than the thin tail end.
• A cold bowl is often easier than a hot one on a day when cooking smells are a problem.