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.
Salmon poke bowl
By ChatelaineThis article has not been rated yet.
PREP TIME
30 min
TOTAL TIME
40 min
Serves
4
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.
