Salmon 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.
   • Add the rinsed rice and 1.5 cups of water to a medium saucepan. Bring to a boil over medium-high heat.
   • Once boiling, immediately reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15 minutes. Do not lift the lid.
   • After 15 minutes, remove the pot from the heat and let it stand, still covered, for 10 minutes to steam.
   • While the rice stands, whisk together the rice vinegar, sugar, and salt in a small bowl until dissolved.
   • Transfer the warm rice to a large, non-metallic bowl. Drizzle the vinegar mixture over the rice and use a rice paddle or spatula to gently fold and 'cut' it in, being careful not to mash the grains. Let the rice cool to room temperature.
2. 2

   Prepare the Salmon and Marinade

   • While the rice is cooking, prepare the salmon. Pat the fillet completely dry with paper towels.
   • Using a very sharp knife, cut the salmon into uniform 3/4-inch cubes. Place the cubes in a medium 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 salmon cubes. Add most of the sliced green onions (reserving some for garnish) and gently toss to coat everything evenly.
   • Cover and let the salmon marinate in the refrigerator for at least 15 minutes, but no more than 30 minutes.
3. 3

   Prepare Toppings and Assemble

   • While the salmon marinates, prepare your toppings: dice the cucumber, slice or cube the avocados, and thinly slice the radishes.
   • To assemble, divide the seasoned sushi rice evenly among four bowls, creating a base.
   • Spoon a generous portion of the marinated salmon over one side of the rice.
   • Artfully arrange the cucumber, avocado, edamame, and radishes in sections around the salmon.
   • Garnish the bowls with toasted sesame seeds and the remaining sliced green onions.
   • Serve immediately for the best texture and flavor.