A restaurant-style poke-bar bowl you can put together in under 25 minutes. The honey-sriracha glaze caramelizes on the salmon and drips into warm rice below.

• Salmon delivers 45 g of protein plus omega-3s that dampen training-induced inflammation.
• Edamame adds 8 g of plant protein and fiber that slows the sugar hit from the honey glaze.
• Jasmine rice restocks glycogen without sitting heavy the way brown rice can post-training.

1. 1

   Cook the jasmine rice according to package instructions; while it cooks, bring a small pan of water to a boil and steam the edamame for 3 minutes until tender.

2. 2

   Whisk together the honey, sriracha, soy sauce and toasted sesame oil in a small bowl until the honey is fully dissolved; set aside.

3. 3

   Pat the salmon fillets completely dry with paper towels, then season with salt and pepper.

4. 4

   Heat a skillet over medium-high heat, add a thin film of oil, and place the salmon skin-side down; press gently with a spatula for the first 10 seconds to prevent the skin curling.

5. 5

   Sear skin-side down for 4 minutes until the skin is deeply golden and crispy, then flip and cook for 2 more minutes.

6. 6

   Brush the top of the salmon generously with the honey-sriracha glaze, then place under a broiler for 90 seconds until the glaze caramelizes and turns sticky.

7. 7

   Divide the rice between two bowls; arrange the salmon, edamame, sliced cucumber, avocado and pickled ginger on top.

8. 8

   Drizzle any remaining glaze over the bowls and finish with sesame seeds and sliced scallion.

• Pat salmon dry before searing - a wet fillet steams instead of crisping.
• Double the glaze and use it on tofu or chicken later in the week.