Anti Inflammatory Salmon Poke Bowl with Turmeric Brown Rice
Few meals check as many boxes as a vibrant poke bowl built around fresh salmon and a base of golden, turmeric-kissed brown rice. The turmeric isn't just there for color — it's one of the most well-studied anti-inflammatory ingredients you can cook with, and pairing it with healthy fats from avocado and avocado oil helps your body absorb its benefits even more effectively. The dressing is a bright, punchy blend of coconut aminos, fresh ginger, toasted sesame oil, and a touch of honey — no soy sauce, no refined sugars, just clean flavor that ties every component together. Sushi-grade salmon brings omega-3 fatty acids to the party, while edamame and cucumber add satisfying texture and a pop of freshness to every bite. The marinating step is quick — just 10 to 15 minutes — so the fish stays silky and tender rather than over-cured. Everything comes together in about an hour and serves four, making it an ideal weeknight dinner that feels like a treat without any of the inflammatory ingredients you'd find in a typical takeout bowl. It's the kind of recipe you'll want on rotation all year long.
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups brown rice, rinsed
- 3 cups water
- ½ tsp ground turmeric
- ½ tsp salt
For the dressing
- 3 tbsp coconut aminos
- 2 tbsp avocado oil
- 1 tbsp toasted sesame oil
- 1 tbsp fresh ginger, finely grated
- 1 tbsp rice vinegar
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp red pepper flakes (optional)
For the bowl
- 1 ½ lb sushi-grade salmon, skin removed, cut into ¾-inch cubes
- 2 avocados, pitted and sliced
- 1 english cucumber, thinly sliced into half-moons
- 1 cup shelled edamame, thawed if frozen
- 2 scallions (green tops only), thinly sliced
- 1 tbsp sesame seeds
- 1 sheet nori, cut into thin strips (optional)
Instructions
- 1
Combine the rinsed brown rice, water, turmeric, and salt in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest heat setting, cover tightly, and cook for 40–45 minutes, until the water is fully absorbed and the rice is tender. Remove from heat and let steam, covered, for 10 minutes.
- 2
While the rice cooks, whisk together the coconut aminos, avocado oil, toasted sesame oil, grated ginger, rice vinegar, honey, and red pepper flakes (if using) in a small bowl until well combined.
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