Salmon Poke Bowl
8
- Prep Time30 min
- Total Time40 min
- 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.
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 recipes.
Get more of our best grain bowl recipes.
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