Forbidden Rice and Salmon Poke Bowl

Name: Forbidden Rice and Salmon Poke Bowl
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 1 cup black rice; 1.75 cups water; 0.25 cup gluten-free tamari or coconut aminos; 2 tbsp rice wine vinegar; 2 tbsp mirin; 2 tbsp sriracha; 1 tbsp grated fresh ginger; 2 tsp sesame oil; 1 lb sustainably caught salmon, cubed; 1 cup shredded purple cabbage; 1 cup snap peas, cut into thirds; 1 mango, peeled, pitted, and sliced; 1 tbsp toasted sesame seeds; 0.33 cup thinly sliced scallions; 1 large sheet nori, torn into pieces; 0.5 cup Quick Pickled Cucumbers

A twist on the classic Hawaiian poke bowl using quickly cooked, sriracha-tamari-marinated cubed salmon over anthocyanin-rich black (forbidden) rice, with mango, snap peas, and quick-pickled cucumbers.

From The Young Forever Cookbook

Prep: 20 min
Cook: 35 min
Total: 55 min
Yield: 4 servings
Category: Main Course
Cuisine: Hawaiian

Nutrition (estimated)

per 1 bowl

Calories: 520 kcal
Protein: 28 g
Fat: 20 g
Carbs: 58 g
Fiber: 6 g
Sugar: 12 g
Sodium: 880 mg

Ingredients

1 cup black rice
1.75 cups water
0.25 cup gluten-free tamari or coconut aminos
2 tbsp rice wine vinegar
2 tbsp mirin
2 tbsp sriracha
1 tbsp grated fresh ginger
2 tsp sesame oil
1 lb sustainably caught salmon, cubed
1 cup shredded purple cabbage
1 cup snap peas, cut into thirds
1 mango, peeled, pitted, and sliced
1 tbsp toasted sesame seeds
0.33 cup thinly sliced scallions
1 large sheet nori, torn into pieces
0.5 cup Quick Pickled Cucumbers

Black Rice Salmon

Instructions

Rinse black rice well. Combine with water in a pot, bring to a boil, reduce to a simmer, cover, and cook 30 min until tender.
Salmon marinade: Whisk tamari, vinegar, mirin, sriracha, ginger, and sesame oil. Add salmon cubes, toss, and marinate 5 min.
Heat a large nonstick pan over medium. Cook salmon 4–5 min, stirring frequently, until firm and sauce turns slightly sticky.
Bowls: Scoop black rice into bowls and top with salmon, cabbage, snap peas, and mango. Garnish with sesame seeds, scallions, nori, and pickled cucumber slices.