October 27, 2022
For my dinner poke bowls tonight, I used half basmati rice and half leftover sorghum that I had in my fridge from my breakfast this morning. I purchased my salmon from Chula Seafood (all sushi-grade, brought in daily from San Diego) and I love how fresh and buttery it is. 1/3 lb per person was just right.
Side Note about gluten: I'm not gluten intolerant, but I am gluten sensitive, so I try to limit my gluten intake to what is naturally fermented...that seems to do the trick. So I'll eat sourdough bread from a starter, but I stay away from breads where dry yeast was used instead of a natural Leven. With soy sauce, I typically will choose coconut aminos instead of typical soy sauce. Occasionally I use Tamari as well, since it's actually fermented, unlike many store-brand soy sauces...and it doesn't have the MSG that many soy sauces have.
Instructions:
For each adult serving of salmon (1/3 lb), marinade the salmon for 20mn in: 1 tbsp tamari, 1 tsp olive oil, 1 tsp sesame oil, 1 tsp diced garlic, 1 tsp black and/or white sesame seeds, and 1/2 tsp mirin.
In a bowl, add enough rice, or a combination of grains, for each adult to have one cup (for a young child or adult with a very light appetite, I would use half of everything.) For each cup of cooked/warm rice, add 1 tbsp rice vinegar, 1 tsp mirin and 1/4 tsp sesame oil.
Depending on the grade of salmon you have purchased, either slice it and don't cook it, or sear it on both sides for a bit, in some olive oil.
Add rice to bowls, then some salmon, shelled cooked edamame (or you can keep it in the pod like I did), and for each person: about a half cup of grated multi-colored organic carrots, about 1/4 chopped avocado, and 2 tbsp chopped green onions. Over the salmon, sprinkle: 1/2 tsp finely-diced garlic and 1/2 tsp sesame seeds.
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