Umami
Umami

Asian-Inspired

Salmon Poke Brown Rice Bowl Recipe

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Ingredients

Ingredients

For the Bowl:

1 cup uncooked brown rice (or 2½ cups cooked)

6-8 oz sushi-grade salmon, diced into ½-inch cubes

1 avocado, diced

½ cup edamame (steamed and shelled)

1 small cucumber, thinly sliced

1 medium carrot, julienned or shredded

2 radishes, thinly sliced

1 sheet nori, sliced into thin strips (optional)

Sesame seeds, for garnish

Scallions (green onions), chopped

For the Marinade/Sauce:

2 tbsp soy sauce (or tamari for gluten-free)

1 tsp sesame oil

1 tsp rice vinegar

1 tsp honey or maple syrup (optional for sweetness)

1 tsp sriracha or chili flakes (optional for heat)

½ tsp grated fresh ginger

½ tsp minced garlic

Instructions

1. Cook the Brown Rice:

• Rinse rice under & water.

In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, sweetener, ginger, garlic, and sriracha if using.

3. Marinate the Salmon (Optional but recommended):

Place cubed salmon in a bowl and toss with 2-3 tosp of the marinade.

Let sit in the fridge for 15-30 minutes while prepping toppings.

4. Assemble the Bowl:

Divide brown rice between two bowls.

Top with marinated salmon, avocado, edamame, cucumber, carrot, radishes, and nori strips.

Drizzle remaining marinade or extra sauce over the top.

5. Garnish and Serve:

Sprinkle with sesame seeds and chopped scallions.

Add a drizzle of snicy mayo or a squeeze of lime if desired.

Directions

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servings

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total time

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