Brown Rice Poke Bowl
Why this recipe works
- Fresh texture contrast: Cool brown rice, tender salmon, crisp vegetables and creamy avocado make the bowl feel varied rather than heavy.
- Balanced dressing: Rice vinegar lifts the soy sauce and toasted sesame oil, keeping the salmon savoury without tasting flat.
- Fast assembly: Once the rice is cooked and cooled, the remaining elements are sliced, dressed and arranged with very little cooking.
Get the most out of this recipe
Ingredient notes
- Choose safe salmon: Use sashimi-grade salmon from a trusted supplier if serving it raw, and keep it properly chilled until assembly.
- Pick the right avocado: A ripe but firm avocado holds its shape in the bowl and gives a creamy contrast without becoming mushy.
- Use toasted sesame oil: Toasted sesame oil brings a deeper, nuttier aroma than untoasted sesame oil, so a little goes a long way.
Timing notes
- Cool the rice fully: Spread the drained rice out so it cools quickly; warm rice can soften the vegetables and gently heat the salmon.
- Serve soon after assembling: The bowl is at its best shortly after assembly, while the vegetables are crisp and the nori still has some texture.
- Best eaten the same day: Raw dressed salmon should be kept very cold and eaten the day it is prepared.
Make-ahead tips
- Keep components separate: Store the rice, vegetables and salmon separately, then assemble just before eating for the cleanest texture.
- Prep the vegetables ahead: Cucumber, radish and spring onion can be sliced in advance and kept chilled in airtight containers.
- Add avocado and nori last: Cut the avocado and add the nori just before serving so they stay fresh and distinct.
Ingredient swaps
- Use tuna instead: Sashimi-grade tuna gives a firmer, leaner topping while keeping the bowl in the same fresh raw-fish style.
- Choose cooked salmon: Cooked salmon is a practical alternative for anyone avoiding raw fish, while still pairing well with the soy-sesame dressing.
- Adjust the vinegar: White vinegar can replace rice vinegar for a sharper dressing, though the flavour will be less mellow.
Equipment you'll need
Ingredients
Instructions
- Cook the brown rice in a saucepan of gently boiling water until tender, about 22–25 minutes. Drain well, then spread on a plate to cool quickly to room temperature.
- While the rice cools, whisk the soy sauce, sesame oil and rice vinegar in a mixing bowl. Cut the salmon into bite-size cubes, add to the dressing and toss gently to coat.
- Slice the cucumber, radishes and spring onion, then cut the avocado into slices or chunks. Snip or slice the nori into thin strips.
- Divide the cooled rice between two bowls. Arrange the dressed salmon, cucumber, avocado and radishes on top, then scatter over the spring onion and nori; serve with the pickled ginger on the side.
Recipe notes
Tips
- For the best texture, cool the rice fully before assembling so it stays fluffy and does not warm the salmon.
- Food safety: if serving salmon raw, use sashimi-grade fish from a trusted supplier and keep it chilled; vulnerable groups should choose cooked salmon instead.
Substitutions
- Replace Rice vinegar with White vinegar for a sharper dressing.
- Replace Salmon fillet with Tuna steak for a firmer, leaner topping.
Storage
- Refrigerate up to 1 days
- Store rice and prepared vegetables in separate airtight containers in the fridge and assemble just before eating. If the salmon is dressed, keep it very cold and eat the same day; do not leave at room temperature.
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Recipe overview
- Servings: 2 bowls
- Total time: 30min (20min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Fish Sesame Soybeans
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