Low FODMAP Samphire Tahini Poke Bowl
Do you know how often I cook a recipe from my own blog? Hardly EVER! Not because I don’t like them, on the contrary, otherwise I would have never put them online, but because I almost always busy testing new recipes.
Currently, I cook a recipe for my blog about 3-4 times a week and on the other days I am too lazy to cook something special or I make a recipe by somebody else that I would like to try.
BUT there is one recipe on my blog that I have made about five times already and that is the sushi bowl.
My mum loves it, my friends love it and I love it and it is so easy that it is a shame not to make it. And because this is one of my favourite recipes on the blog I made a new version: a samphire tahini sushi bowl.
That sounds quite exotic, doesn’t it? Samphire is a sea vegetable. It is quite crunchy and salty and tastes great in a sushi bowl. At first, I wanted to go for seaweed, but because I couldn’t find a low FODMAP seaweed salad, I opted for the samphire.
I have tried to find whether samphire is low FODMAP or not, but I can’t find any information about it. Because seaweed is also low FODMAP and these two are related to each other, I assume samphire is low FODMAP too.
I could eat it without problems, but if somebody knows more about this, I would love to hear!
In the meantime, I also found seaweed with less additives at the Asian supermarket, so I will soon share I recipe with this too. Stay tuned!
So back to the samphire tahini poke bowl. A poke bowl with smoked salmon, carrot, cucumber, samphire, edamame beans and tahini mayonnaise.
A cream mayonnaise with a slight sesame taste and that goes together perfectly with sushi. I also LOVE the salty flavour of the samphire, so I really enjoyed this sushi bowl.
And I believe my friend, whom I used as my testing victim, did too. I would love to hear what you think about it!Print
A healthy low FODMAP samphire tahini poke bowl with smoked salmon, carrot, cucumber, edamame beans and tahini mayonnaise. Gluten-free and lactose-free.
- 120 g sushi rice
- 100 g cucumber
- 100 g carrot, julienne
- 100 g samphire
- 100 g edamame beans
- 150 g smoked salmon
- 1 tbsp mayonnaise
- 1 tsp tahini (sesame paste)
- Lemon juice
- Salt and pepper
- Sesame seeds
- Optional: rice vinegar (watch the ingredients: some brands contain HFCS)
- Boil the rice according to the instructions on the package. Add 1.5 tbsp rice vinegar and 1.5 tsp sugar after boiling and draining the rice (you can omit this, but it gives the rice its distinct sushi flavour)
- Cut the cucumber into strips and the salmon in pieces.
- Fry the samphire for a few minutes in a pan with a bit of olive oil or baking spray.
- Mix for the tahini mayonnaise the tahini with the mayonnaise and season with some salt, pepper and lemon juice.
- Divide the rice over two bowls. Put the cucumber, carrot, samphire, edamame beans and smoked salmon on top. Put a dollop of tahini mayonnaise in the middle and sprinkle the bowl with some sesame seeds.
- Prep Time: 30 mins
- Category: Dinner
- Method: Boiling
- Cuisine: International
Together we go for a calm belly!
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