Teriyaki Salmon Poke Bowl

This divine Teriyaki Salmon Poke Bowl, created by Dietitian Joel Feren, @the_nutritionguy, uses our Active Manuka Honey MGO 30+ to add the right amount of sweetness in this delicious Teriyaki sauce to balance the savoury and unami notes, elevating it to a whole new level. Not to mention gives the dish a lovely little boost thanks to the active properties of Manuka Honey. Perfecto!

Skill Level Easy
Cooking Time 1 hr
Servings 1


Teriyaki sauce:⁣
1 tbsp Capilano Active Manuka Honey MGO 30+⁣
1/3 cup light soy sauce⁣
1/4 cup mirin⁣
1/4 cup cooking sake⁣
1 tbsp brown sugar⁣

Poke bowl:⁣
1 tbsp EVOO⁣
1 salmon fillet⁣
1/2 cup wild rice⁣
1/3 cup edamame beans⁣
1 carrot, peeled, grated⁣
3 cauliflower florets, steamed⁣
1/4 avocado, roughly chopped⁣
1/2 cup red cabbage, shredded⁣
1/2 Lebanese cucumber, diced⁣


  • 1

    Combine all the sauce ingredients in a saucepan and bring the mixture to a boil, stirring continuously until the sugar is dissolved.

  • 2

    Once boiling, lower the heat to a gentle simmer and cook for a further 15 minutes or until the sauce thickens. Remove from heat and set aside to cool. ⁣

  • 3

    Coat the salmon in 2 tbsp. of teriyaki sauce and marinate in fridge for 30 minutes. ⁣

  • 4

    Heat oil in a medium frying pan and cook salmon for 3-4 minutes on each side.

  • 5

    In a serving dish arrange poke bowl ingredients as shown.

  • 6

    Place salmon fillet on poke bowl and serve immediately.

  • 7

    Add extra teriyaki sauce on top if desired.⁣

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