Jung Ho-gyun's Sprouted Brown Rice Salmon Poke

Name: Jung Ho-gyun's Sprouted Brown Rice Salmon Poke
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 100g raw salmon; 1 bowl sprouted brown rice; 2 scallions; 5–6 capers; 1/2 tbsp sesame oil; seasoned salt, to taste; 1 tbsp vinegar

A super-simple diet rice bowl where warm brown rice sushi is topped with crushed raw salmon, made fresh using only a microwave and knife, no fire needed.

10 min Difficulty Very easy Rice bowls

Main ingredients

salmon sprouted brown rice scallions capers sesame oil seasoned salt vinegar

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salmon sprouted brown rice scallions capers sesame oil seasoned salt vinegar

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Quick recipe

Cooking tips

Add vinegar while the rice is hot so the strong sourness dissipates, leaving only a subtle acidity and savory depth.
Crushing the salmon with the back of the knife instead of slicing helps the ingredients blend well and creates a texture that melts smoothly in your mouth.
Avoid mixing the rice and salmon together completely, as the salmon may cook from body heat or the warmth of the rice; it's best to scoop it up as is, with the salmon on top.

Recommended for

Those who want a quick, fresh, and healthy meal without using fire.
Those who want to make a high-protein, low-calorie poke or rice bowl using brown rice.
Those looking for a special dish to use up leftover sashimi-grade salmon.

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