Poke Bowl with Brown Rice

Poke Bowl Brown Rice marsfoodservices image


For Asian Style Brown Rice

  • 1 qt BEN’S ORIGINAL™ Whole Grain Brown Rice
  • 1.25 qt Water, Hot 190ºF (Optional - Use Unsalted Chicken Stock)
  • 1/2 cup Low Sodium Soy Sauce
  • 2 Tbsp Roasted Sesame Oil
  • 2 tsp Granulated Garlic
  • 1 tsp Granulated Onion
  • 2 tsp Ground Ginger
  • 1 lb. Frozen Peas
  • 1 cup Scallions, chopped

For Marinated Salmon:

  • 2 cup Salmon, 1" cubed
  • 1 ½ tsp Tamari
  • 1 ¼ tsp Maple Syrup
  • 1 ⅛ tsp Rice Vinegar

For Assembly:

  • 4 cups Asian Style Brown Rice made with BEN’S ORIGINAL™ Whole Grain Brown Rice
  • 1 cup Cucumber, 1/2" dice
  • 1 cup Mango, medium dice
  • 2 each Avocado, large dice
  • 1 qt Mixed Greens
  • 2 cups Sweet Tamari Marinated Salmon
  • ½ cup Asian Sesame Dressing, branded
  • 2 tsp Toasted Sesame Seeds
  • 2 tsp Black Sesame Seeds

Poke Bowl with Brown Rice

Makes: 4 servings


Asian Style Brown Rice:

1. Preheat oven to 350°F.

2. Run frozen peas under hot water for 20 seconds to take the cold off. Drain.

3. Whisk soy sauce, granulated onion, garlic and ginger into hot water (or hot chicken stock).

4. Combine all in a 2” full hotel pan and stir to fully incorporate ingredients. Cover and place in preheated oven. Bake for 35 minutes or until most of the moisture of the water is absorbed.

5. Remove from oven, stir rice well and allow for the remaining liquid to be absorbed by the rice.

Marinated Salmon:

  1. Whisk tamari, maple syrup and rice vinegar. Toss in salmon and allow to marinade for 2 hours in refrigeration.

Poke Bowl Assembly:

  1. Divide equally and place Asian Style Brown Rice made with BEN’S ORIGINAL™Whole Grain Brown Rice at the bottom of the serving bowl. Top with chopped cucumber, mango and avocado.
  2. Add mixed greens in a large mixing bowl and dress with Asian sesame dressing. Divide equally and place in the bowls.
  3. Add marinated salmon and top with black and white sesame seeds.