Powerhouse Black Rice & Salmon Poke Bowl

Name: Powerhouse Black Rice & Salmon Poke Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
Ingredients: 600 grams skinless salmon, cut into 2 cm cubes; 2 tbsp ketjap manis; 1 tbsp soy sauce; 1 tbsp ginger syrup; 2 tbs rice bran oil; 1 cup black rice; 2 tbsp rice vinegar; 1 tbsp mirin; 2 tbsp kewpie mayo; 2 tsp mirin; 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tsp ginger syrup; 2 tsp soy sauce; 1 tbsp water; 1 cucumber, halved lengthwise, seeds removed, and sliced into half-moons; 2 sweet pointed peppers, halved lengthwise, seeds removed, and sliced into half-moons; 1 can corn, drained and rinsed; 2 avocados, halved, pitted, and sliced (optional: brushed with oil and grilled); 125 grams bean sprouts; 1 tbs rice bran oil; 1 spring onion, chopped, for garnish; Sesame seeds for garnish

7 steps

Prep:15minCook:30min

Discover a delightful fusion of flavors and textures with the Powerhouse Black Rice & Salmon Poke Bowl. This vibrant dish combines the rich, nutty taste of black rice with succulent marinated salmon, fresh vegetables, and a creamy sesame-ginger dressing. Perfect for a nutritious and satisfying meal, this poke bowl is packed with protein, fiber, and healthy fats, making it an ideal choice for anyone looking to enjoy a balanced, wholesome dish. Black rice, often overlooked in favor of its white and brown counterparts, is a nutritional powerhouse deserving more attention. Rich in antioxidants, particularly anthocyanins which give it its distinctive color, black rice helps combat oxidative stress and reduce inflammation. It is also high in fiber, aiding digestion and promoting a healthy gut. Additionally, black rice is packed with essential minerals such as iron and magnesium, contributing to overall well-being and energy levels. Despite these impressive health benefits, black rice remains relatively unknown and underutilized, making it a hidden gem in the world of whole grains. The salmon in this dish provides high-quality protein and heart-healthy omega-3 fatty acids, which support brain function and reduce inflammation. Fresh vegetables add vitamins, minerals, and a satisfying crunch, while avocado offers a dose of healthy monounsaturated fats and essential nutrients. The sesame-ginger dressing not only enhances the flavor but also provides antioxidants and anti-inflammatory benefits. Whether you're a poke bowl enthusiast or new to this culinary delight, our recipe offers a delicious and healthy twist that is sure to impress. Prepare to indulge in a colorful and flavorful experience that's as visually appealing as it is nourishing. Nooshé jān. Love, Irv

Updated at: Mon, 20 May 2024 11:56:14 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories685.3 kcal (34%)

Total Fat31.9 g (46%)

Carbs67.4 g (26%)

Sugars17.8 g (20%)

Protein38 g (76%)

Sodium1512 mg (76%)

Fiber8.6 g (31%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Begin by marinating the salmon. In a bowl, combine 2 tablespoons of ketjap manis, 1 tablespoon of soy sauce, and 1 tablespoon of ginger syrup. Add the salmon cubes, ensuring they are well-coated, and let them marinate for at least 10 minutes.

Step 2

While the salmon is marinating, cook the black rice according to the package instructions, typically for 35-40 minutes. Once cooked, drain the rice and rinse it with cold water. In a small bowl, mix 2 tablespoons of rice vinegar and 1 tablespoon of mirin. Add this mixture to the cooled rice and stir well to combine.

Step 3

Prepare the dressing by thoroughly mixing 2 tablespoons of kewpie mayo, 2 teaspoons of mirin, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, 1 teaspoon of ginger syrup, 2 teaspoons of soy sauce, and 1 tablespoon of water in a small bowl.

Step 4

For the vegetables, halve the cucumber lengthwise, scrape out the seeds with a spoon, and slice the flesh into half-moons. Repeat the same process with the pointed peppers. Heat 1 tablespoon of rice bran oil in a wok and stir-fry the cucumber, pointed peppers, and drained corn for about 4 to 5 minutes.

Step 5

Meanwhile, halve the avocados, remove the pits, and scoop the flesh out of the skins with a spoon. Slice the avocado into thin slices. For a variation, brush the avocado slices with 1 tablespoon of rice bran oil, heat a grill pan, and grill the avocado slices for about 4 minutes until grill marks appear.

Step 6

After the vegetables are done, heat another tablespoon of rice bran oil in the wok and stir-fry the marinated salmon for 3 to 5 minutes until cooked through.

Step 7

To assemble the poke bowls, divide the black rice evenly among 4 bowls. Arrange the cucumber, pointed peppers, corn, avocado, bean sprouts, and cooked salmon over the rice. Drizzle the mayonnaise dressing over the top and sprinkle with chopped spring onions and sesame seeds. Nooshé jān.