Alright, let me start by admitting something: I’m not Hawaiian, nor am I a Hawaiian chef. I’m just a white boy from Omaha, Nebraska. But here’s the thing—I am an avid Pokeworks enthusiast, and so are my coworkers, Damian and Emma. These lovely friends pitched me this idea earlier this week, so naturally, I cranked up the protein and turned it into a certified Meaningful Macros BANGER. This bowl’s got it all—perfectly marinated salmon, sweet and tangy mango, crispy fried onions, and an absolutely immaculate sweet soy glaze. It’s so good, it’ll make you feel like you’re on a Hawaiian vacation… even if you’re stuck in the middle of a painfully cold Omaha winter. Dive in, my friends. This one’s gonna blow your mind.
Tropical Protein Poke Bowl
Equipment
Ingredients
For the Salmon:
- 2 lbs Salmon fillets or protein of choice
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 2 tbsp olive oil For cooking
For the Rice:
- 1 cup jasmine rice
- 1 tbsp rice vinegar optional for flavor
For the Toppings:
- 1 cup mango diced
- 1 cup pineapple diced
- 1 cup shelled edamame
- 1/4 cup green onions chopped
- 1/4 cup crispy fried onions
For the Sweet Soy Glaze:
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp Sriracha
- 1/2 tbsp sesame oil
- 1 tsp cornstarch mixed with 1 tbsp water
Instructions
- In a mixing bowl, whisk together soy sauce, honey, sesame oil, and grated ginger.1/4 cup soy sauce, 2 tbsp honey, 1 tbsp sesame oil, 1 tsp grated ginger
- Add salmon, coating evenly. Marinate for at least 30 minutes or up to overnight in the fridge.2 lbs Salmon fillets
- Begin cooking jasmine rice in a rice cooker or on the stovetop according to package instructions. Add rice vinegar to the water for extra flavor, if desired.1 cup jasmine rice, 1 tbsp rice vinegar optional
- In a small saucepan over medium heat, whisk together soy sauce, brown sugar, sriracha, rice vinegar, and sesame oil.1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1/2 tbsp sesame oil, 1 tbsp Sriracha
- Bring to a simmer, then whisk in cornstarch slurry. Simmer for 2-3 minutes until thickened. Remove from heat.1 tsp cornstarch mixed with 1 tbsp water
- Heat a skillet over medium-high heat. Sear salmon for 3-4 minutes per side, until cooked through (internal temperature 145°F for salmon).2 tbsp olive oil
- Brush with a small amount of Sweet Soy Glaze during the final minute of cooking for caramelization.
- Divide the cooked rice among four bowls or meal prep containers.
- Top each bowl with mango, pineapple, edamame, and green onions.1 cup mango diced, 1 cup pineapple diced, 1 cup shelled edamame, 1/4 cup green onions chopped
- Cube or flake the cooked salmon & separate into the 4 bowls. Drizzle with remaining Sweet Soy Glaze and sprinkle crispy fried onions on top. Enjoy!1/4 cup crispy fried onions
Nutrition
Elevate your meal prep game with this high-protein poke bowl recipe! Triple B’s Poke Bowl combines sweet, salty, and umami flavors to create a balanced and satisfying meal that’s perfect for busy lifestyles. Featuring tender, marinated salmon, fluffy jasmine rice, and vibrant toppings like mango, pineapple, and edamame, this poke bowl is both nutritious and crave-worthy. The sweet soy glaze with a hint of Sriracha ties everything together with a caramelized finish that’s sure to impress.
This healthy poke bowl recipe is ideal for lunch, dinner, or meal prep. Packed with 57g of protein per serving and clocking in at 886 calories, it’s designed to fuel your day while keeping your taste buds happy. Whether you’re looking for a post-workout meal or an easy dinner idea, this dish is a surefire crowd-pleaser.
Make your meal prep exciting again with this sweet soy-glazed poke bowl. It’s quick, customizable, and bursting with flavor. Store in the fridge for up to 4 days and enjoy the ultimate combination of convenience and taste. Try this recipe today and discover your new favorite meal prep staple!