Salmon Poke Bowl
6
- Prep Time30 mins
- Total Time40 mins
- Makes4 servings
Photo, Erik Putz.
The versatility of grain bowls knows no bounds.
Ingredients
3/4 cup black rice, rinsed
3 tbsp soy sauce
2 1/2 tbsp rice vinegar
2 tsp sesame oil
3/4 tsp granulated sugar
2 tsp finely grated ginger
400 g sashimi-grade salmon, cut into 1/2-in. cubes
3/4 cup frozen shelled edamame
1 avocado, diced
1 medium carrot, grated
1 cup shredded red cabbage
3/4 cup seaweed salad mix
Instructions
COMBINE rice and 1 1/3 cups water in a medium saucepan and bring to a boil. Reduce to a simmer. Cover and cook until tender, 25 min. Remove from heat and let stand 5 min. Fluff with a fork.
STIR soy sauce, vinegar, sesame oil, sugar and ginger in a medium bowl. Reserve 3 tbsp. Add salmon to bowl and stir until coated. Refrigerate 20 min.
MICROWAVE edamame with 1 tbsp water in a small bowl, 3 min.
DIVIDE rice among bowls, then top with seaweed salad, avocado, carrot, cabbage, edamame and salmon. Drizzle with remaining dressing.
Chatelaine Quickies: Provencal pan salmon
Nutrition (per serving)
Calories 468, Protein 28g, Carbohydrates 42g, Fat 23g, Fibre 6g, Sodium 853mg.
Kitchen Tip: Black rice (a.k.a. purple or forbidden rice) can be found in bulk food stores and some grocery stores.
Kitchen Tip: Poke (POKE-eh) is a traditional Hawaiian dish that has recently seen a spike in popularity.
Find a whole month's worth of dinner-in-a-bowl salad recipe in this delicious collection.
Get more of our grain bowl recipes.
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