Red Meat Allergy Friendly Salmon Poke Bowl with Turmeric Brown Rice
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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
- 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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