Salmon Poke Bowl Brown Rice (Printable Version)
# What You Need:
→ Protein
01 -
200 g sushi-grade raw salmon, diced into 1 cm cubes
→ Marinade
02 -
2 tbsp low-sodium soy sauce
03 -
1 tsp sesame oil
04 -
1 tsp rice vinegar
05 -
1 tsp honey or maple syrup
06 -
1 tsp grated fresh ginger
07 -
1 small garlic clove, minced
08 -
1 tsp toasted sesame seeds
→ Base
09 -
1 cup cooked brown rice, warm or at room temperature
→ Toppings
10 -
½ avocado, sliced
11 -
½ cucumber, thinly sliced or julienned
12 -
½ cup shredded carrots
13 -
2 radishes, thinly sliced
14 -
1 small handful edamame, cooked and shelled
15 -
1 sheet nori, cut into strips or small pieces
16 -
1 tbsp chopped scallions
17 -
Additional sesame seeds, to garnish
→ Optional
18 -
Spicy mayo (2 tbsp mayo mixed with 1 tsp sriracha)
19 -
Pickled ginger or seaweed salad, for extra flavor
# Steps to Follow:
01 -
In a bowl, combine soy sauce, sesame oil, rice vinegar, honey or maple syrup, ginger, garlic, and sesame seeds. Stir well to create the marinade.
02 -
Add diced salmon to the marinade, mix gently to coat, cover, and refrigerate for 15 minutes.
03 -
While the salmon marinates, prepare the brown rice and toppings by slicing vegetables, cooking edamame, and cutting nori.
04 -
Divide cooked brown rice into two serving bowls.
05 -
Spoon the marinated salmon evenly over the rice in each bowl.
06 -
Place avocado, cucumber, carrots, radishes, edamame, and nori around the salmon.
07 -
Drizzle with spicy mayo if desired, garnish with scallions and additional sesame seeds, and serve immediately.
# Additional Notes:
01 -
For a gluten-free version, substitute soy sauce with tamari.
02 -
To vary the dish, replace salmon with tofu or cooked shrimp.
03 -
Chill your serving bowls for a refreshing summer experience.