Octopus Poke Bowl

Instructions

1. 1

   Cook and Season the Sushi Rice

   • Rinse the sushi rice in a fine-mesh sieve under cold running water until the water runs clear. This removes excess starch and prevents gummy rice.
   • Combine the rinsed rice and 1.5 cups of water in a rice cooker or a medium saucepan. Cook according to the appliance or package directions, typically taking about 15 minutes.
   • While the rice is cooking, prepare the seasoning. In a small bowl, whisk together the rice vinegar, sugar, and salt until the sugar and salt are completely dissolved.
2. 2

   Cool the Rice

   • Once cooked, immediately transfer the hot rice to a large, non-metallic bowl (wood or glass is ideal).
   • Gently drizzle the vinegar mixture over the rice. Use a rice paddle or spatula to fold the seasoning into the rice with a cutting and lifting motion. Avoid stirring to prevent mashing the grains.
   • Allow the rice to cool to room temperature. For a traditional approach, fan the rice as you fold to cool it quickly and give it a glossy finish.
3. 3

   Prepare the Octopus Poke

   • While the rice cools, place the sliced cooked octopus into a medium mixing bowl.
   • In a separate small bowl, whisk together the low sodium soy sauce, toasted sesame oil, grated ginger, and minced garlic to create the marinade.
   • Pour the marinade over the octopus. Add the thinly sliced sweet onion and green onions.
   • Gently toss everything to combine. Cover and let it marinate in the refrigerator for 15-20 minutes. Do not exceed 30 minutes, as the sauce can affect the octopus texture.
4. 4

   Assemble and Serve the Bowls

   • Divide the cooled, seasoned sushi rice evenly among four serving bowls.
   • Spoon the marinated octopus mixture over one side of the rice.
   • Artfully arrange the diced cucumber, sliced avocado, shelled edamame, and seaweed salad in sections around the octopus.
   • Garnish the bowls with a sprinkle of toasted sesame seeds and serve immediately for the best taste and texture.