Salmon poke bowl

Prep 30 min
Total 40 min
Serves 4

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3/4 cup
black rice, rinsed
3 tbsp
2 1/2 tbsp
rice vinegar
2 tsp
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
avocado, diced
1 medium
carrot, grated
1 cup
shredded red cabbage
3/4 cup
seaweed salad mix


  • 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.


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.


Calories 468, Protein 28 g, Carbohydrates 42 g, Fat 23 g, Fibre 6 g, Sodium 853 mg.

Chatelaine Quickies: Provencal pan salmon

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