Low FODMAP Salmon Poke Bowl
Fresh, vibrant, and genuinely satisfying, this poke bowl brings restaurant-level flavor to your own kitchen with ingredients carefully chosen to keep things gut-friendly. The marinade is where the magic happens — tamari, sesame oil, rice vinegar, a touch of maple syrup, and fresh ginger come together in minutes to coat cubes of sushi-grade salmon in something deeply savory and just a little bright. Garlic-infused oil does the heavy lifting in place of raw garlic or onion, delivering that familiar depth without the FODMAPs that typically make bold sauces off-limits. Scallion greens only (the white bulbs are skipped entirely) add a fresh, mild bite on top, and the avocado is portioned at one quarter per bowl — right at the safe threshold, so you get that creamy richness without overdoing it. Crisp cucumber, julienned carrot, and fluffy jasmine rice round out each bowl with color and texture that make the whole thing feel like a proper meal. It comes together in well under an hour and serves four, making it a smart option for a weeknight dinner when you want something that looks impressive but doesn't require much fuss. Serve it immediately after assembling — the salmon is raw and at its best the moment the bowl hits the table.
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups jasmine rice, uncooked
- 2 ¾ cups water
- ½ tsp salt
For the salmon
- 1 ½ lb sushi-grade salmon, skin removed
- 3 tbsp tamari
- 1 tbsp garlic-infused oil
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp maple syrup
- 1 tsp grated fresh ginger
- ½ tsp toasted sesame seeds
- ¼ tsp red pepper flakes (optional)
For the bowls
- 1 english cucumber, thinly sliced
- 1 medium carrot, julienned or grated
- 1 medium avocado, thinly sliced
Ingredient noteA serving of up to about 1/3 of an avocado is low in FODMAPs. This recipe contains only about 1/4 of an avocado per serving, making it likely Low FODMAP. If you prefer to always avoid avocado, please tap it and change its rating to Red.
- 4 scallions, green tops only, thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 1 tbsp sesame seeds, for serving
- 2 tsp garlic-infused oil, for drizzling
- 1–2 tsp sriracha, for serving (optional)
Can be omittedsriracha
Instructions
- 1
Rinse the jasmine rice in a fine-mesh strainer under cold water until the water runs mostly clear. Combine the rinsed rice, 2 3/4 cups water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook until all the water is absorbed and the rice is tender, about 15 minutes. Remove from heat and let steam, covered, for 10 minutes.
- 2
While the rice cooks, cut the salmon into 3/4-inch cubes and place in a medium mixing bowl. In a small bowl, whisk together the tamari, garlic-infused oil, sesame oil, rice vinegar, maple syrup, and grated ginger until combined.
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