This poke bowl with black rice and salmon combines the strong flavor of black rice with the delicacy of fresh salmon and the freshness of vegetables: a perfect combination for those looking for a unique summer dish, balanced and visually striking. The light lime and sesame marinade enhances the salmon without overpowering its texture, while avocado, edamame, and radishes add creaminess and crunch for an always interesting bite.
Easy to customize, the recipe works both for a quick lunch and an informal dinner: prepare the rice in advance to reduce time or adjust the sauces for a spicier or gluten-free version by replacing soy sauce with tamari. Careful presentation and intense colors also make it ideal for delivery menus and pages dedicated to contemporary poke.
Ingredients
- 180 g black rice (raw) (rinsed and cooked with salted water according to instructions (about 30 min))
- 250 g fresh salmon (cut into cubes, preferably a variety suitable for raw consumption)
- 1 piece avocado (ripe but firm, sliced)
- 120 g edamame (shelled) (frozen, blanched for 2-3 minutes and cooled)
- 1/2 piece cucumber (cut into julienne or thin slices)
- 4 pieces radishes (thinly sliced)
- 1 spoon sesame oil (for the marinade)
- 2 tablespoons soy sauce (or tamari for gluten-free version)
- 1 spoon rice vinegar (to slightly dry the rice and add acidity)
- 1 teaspoon honey or agave syrup (to balance the marinade)
- 1 piece lime (juice, to add to the marinade and rice if desired)
- 1 spoon black sesame seeds (for garnish)
- 1 spoon nori strips (optional, for crunchiness and umami flavor)
- 1 teaspoon pickled ginger (gari) (to taste for serving)
- 1/2 teaspoon chili flakes (optional, for a spicy touch)
- to taste pinch salt (only if necessary for the rice or vegetables)
Preparation
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1
Cook the black rice: bring 360 ml of water to a boil for 180 g of rice, add a pinch of salt, cover and cook over low heat for about 30 minutes until tender. Drain any remaining water and let it rest covered for 5 minutes; fluff with a fork and mix with rice vinegar.
Durata indicativa: 40 min
Tip: Check the cooking after 25 minutes: black rice may require a few more minutes. Cook it in advance and cool it to speed up assembly.
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2
Prepare the marinade and the salmon: in a bowl combine soy sauce, sesame oil, honey, and lime juice. Pour over the salmon cubes, mix gently, and let marinate in the refrigerator for 10-15 minutes.
Durata indicativa: 15 min
Tip: Do not marinate too long to avoid the salmon losing its texture; 10-15 minutes is enough to flavor it.
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3
Prepare the vegetables: blanch the edamame for 2-3 minutes and cool them down. Slice avocado, cucumber, and radishes just before assembling to keep them fresh.
Durata indicativa: 10 min
Tip: To prevent the avocado from browning, squeeze some lime juice on the slices after cutting them.
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4
Assemble the poke bowls: divide the warm black rice into two bowls, arrange the marinated salmon, avocado, edamame, cucumber, and radishes on top. Finish with sesame seeds, nori, pickled ginger, and a splash of lime juice; add chili flakes or a drop of sriracha if you like.
Durata indicativa: 5 min
Tip: Arrange the ingredients in sections for the typical visual effect of poke bowls. Serve immediately to maintain freshness.
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5
Customize and store: if you prepare portions for meal prep, keep the rice and salmon separate from the vegetables and dressings to maintain optimal texture and flavors.
Durata indicativa: 5 min
Tip: In airtight containers, it keeps for 1 day; add sauces only at the time of consumption.
Notes and Tips
Check the cooking after 25 minutes: black rice may require a few more minutes. Cook it in advance and cool it to speed up assembly.
Do not marinate too long to avoid the salmon losing its texture; 10-15 minutes is enough to flavor it.
To prevent the avocado from browning, squeeze some lime juice on the slices after cutting them.
Arrange the ingredients in sections for the typical visual effect of poke bowls. Serve immediately to maintain freshness.
In airtight containers, it keeps for 1 day; add sauces only at the time of consumption.
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