Black Rice Bowls with Salmon

Name: Black Rice Bowls with Salmon
Yield: Serves 4
Ingredients: 1½ cups black, rice; , Salt and pepper; ¼ cup, rice vinegar; ¼ cup, mirin; 1 tablespoon, white miso; 1 teaspoon, grated fresh ginger; ½ teaspoon, grated lime zest plus 2 tablespoons juice; 4 (4- to 6-ounce) skin-on wild-caught, salmon fillets, 1 inch thick; 1 teaspoon, expeller-pressed canola oil; , Salt and pepper; 1 (8- by 7½-inch) sheet, nori, crumbled (optional); 4 , radishes, trimmed, halved, and sliced thin; 1 , avocado, halved, pitted, and sliced thin; 1 , cucumber, halved lengthwise, seeded, and sliced thin; 2 , scallions, sliced thin

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Main Courses

Rice

Fish & Seafood

Black rice's dark color signifies the presence of anthocyanins, and it contains more protein, fiber, and iron than other rice varieties.

A cookbook recipe exclusively for All-Access members from Nutritious Delicious

SERVES4

TIME1 1/2 hours

A cookbook recipe exclusively for All-Access members from Nutritious Delicious

WHY THIS RECIPE WORKS

Black rice is an ancient grain that was once reserved for the emperors of China. Its dark color signifies the presence of anthocyanins, and it contains more protein, fiber, and iron than other rice varieties. We decided to use it in a Japan...

This is a members' feature.