Salmon poke bowl

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PREP TIME

30 min

TOTAL TIME

40 min

Serves

4

Salmon poke bowl

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
  • 28 g,
  • Carbohydrates
  • 42 g,
  • Fat
  • 23 g,
  • Fibre
  • 6 g,
  • Sodium
  • 853 mg.

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.

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