Dec 1, 2017Chatelaine
black rice, rinsed
2 1/2 tbsp
finely grated ginger
sashimi-grade salmon, cut into 1/2-in. cubes
frozen shelled edamame
shredded red cabbage
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.
NutritionCalories 468, Protein 28 g, Carbohydrates 42 g, Fat 23 g, Fibre 6 g, Sodium 853 mg.
Chatelaine Quickies: Provencal pan salmon