Poke Bowl with Salmon and Sesame Dressing
A rainbow of colors in a bowl — poke bowls are an easy, quick, and delicious way to get plenty of vegetables and whole grains into your diet. This version is made with smoked salmon, fresh vegetables, and whole grain rice.Tip: Poke bowls are a great way to use up whatever you have in the fridge. Use the vegetables you have on hand, or use leftover rice from the night before. The salmon can be replaced with tofu, chicken, shrimp, lentils, or whatever else you have available.This recipe meets the requirements for the Danish Whole Grain Logo.
Ingredients
- 120 g whole grain rice or whole grain couscous
- 200 g smoked salmon, sliced or cut into cubes — alternatively, fresh salmon pan-fried
- 100 g edamame beans, thawed from frozen
- 1/2 cucumber, diced or sliced
- 1 large carrot, grated or cut into thin strips
- 100 g finely shredded pointed cabbage or red cabbage
- 1 avocado, sliced
Marinade
- 2 tbsp tamari or low-sodium soy sauce
- 1 tsp freshly grated ginger
- 1 tsp lime juice
- 1 tsp sesame seeds, for sprinkling
Dressing
- 50 g skyr
- 1 tbsp low-sodium soy sauce
- 1 tbsp lime juice
- 1 tsp sesame oi
- 1 tsp freshly grated ginger
- 1-2 tbsp water
- If needed A little chili, if desired
Instructions
- Cook the whole grain rice according to the package instructions in unsalted (or very lightly salted) water. Allow it to cool to room temperature.
- Mix the soy sauce, freshly grated ginger, and lime juice together. Toss the salmon in the marinade and leave it to marinate in the refrigerator for 10–15 minutes.
- If you prefer to use fresh salmon, pan-fry it and allow it to cool.
- Chop and slice all the vegetables as indicated. Mix the dressing together in a small bowl.
- Divide the cooked whole grain rice between two deep plates or bowls.
- Arrange the salmon, edamame beans, cucumber, carrot, cabbage, and avocado in separate sections on top of the rice.
- Drizzle the dressing over the rice, salmon, and vegetables, and sprinkle with a little sesame seeds before serving.