Description
A recipe for a low FODMAP poké bowl with salmon. Fresh raw salmon in soy sauce with seaweed salad and cucumber. Lactose-free.
Ingredients
Scale
- 120–160 g white rice (depending on how much you eat)
- 1–2 tbsp rice vinegar (check that it doesn’t contain FODMAPs, such as fructose)
- 250 g very fresh raw salmon
- 200 g cucumber, in cubes
- ¼ avocado, in slices (avocado is low FODMAP up to 1/8 avocado per serving)
- Optional: 100 g seaweed salad*
For the marinade
- 2 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tbsp sesame seeds
Instructions
- Boil the rice according to the instructions on the package.
- Cut the salmon into cubes and put it together with the ingredients for the marinade in a bowl. Stir together and put into the fridge.
- Drain the rice after cooking and stir in the rice vinegar.
- Divide the rice over two bowls. Put the cucumber, slices of avocado and seaweed salad on top. Divide the pieces of marinated tuna over the bowls and serve immediately. You can add some more soy sauce and sesame seeds if you like.
Notes
*Seaweed has not been tested on FODMAPs yet. Because other seaweed products, such as nori sheets, are low FODMAP, I expect seaweed salad to be low FODMAP too. The seaweed salad that I bought contained a little bit of wheat, but as soy sauce also contains wheat I didn’t expect this to give any problems. If you are still in the elimination phase, it is better not to eat the seaweed salad. You can test how you react to seaweed salad after the elimination phase. You can replace the seaweed salad with nori sheets, edamame beans or grated carrot.
- Prep Time: 30 mins
- Category: Dinner
- Method: Boiling
- Cuisine: International