Salmon Poke Bowl

1. 1
   prep · ~25 min

   Rinse and cook the sushi rice.

   1.Place 2 cups sushi rice in a fine-mesh strainer and rinse under cold water until water runs clear.

   2.Combine rinsed rice, 2½ cups water, and ¼ tsp salt in a medium saucepan.

   3.Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes.

   4.Remove from heat and let stand, covered, for 10 minutes.

   TIPDon't lift the lid while rice simmers — it breaks the steam seal and leads to uneven cooking.
2. 2
   mix · ~5 min

   Season the cooked rice.

   1.In a small bowl, whisk together 2 tbsp rice vinegar, 1 tsp sugar, and a pinch of salt until dissolved.

   2.Transfer hot rice to a large mixing bowl and gently fold in the vinegar mixture using a cutting motion.

   3.Fan the rice while mixing to help it cool and develop a glossy sheen. Let cool to room temperature.

   TIPUse a slicing, folding motion — never mash or stir vigorously, or the rice will turn gummy.
3. 3
   prep · ~5 min

   Marinate the salmon.

   In a medium mixing bowl, whisk together 3 tbsp soy sauce, 2 tsp toasted sesame oil, 1 tbsp rice vinegar, the white parts of sliced green onions, toasted sesame seeds, and grated ginger. Add cubed salmon and gently fold to coat evenly. Let marinate for 5–10 minutes while you prep the toppings.

   TIPDon't marinate salmon longer than 15 minutes — the acid in the soy and vinegar starts to cook the fish.
4. 4
   prep · ~5 min

   Prepare the bowl toppings.

   1.Slice avocado in half, remove pit, and cut flesh into cubes or slices.

   2.Halve cucumber lengthwise and thinly slice into half-moons.

   3.If using frozen edamame, quickly blanch in boiling water for 1 minute, then drain and cool.

   4.Cut nori sheet into thin strips using kitchen scissors.
5. 5
   assemble · ~3 min

   Assemble the poke bowls.

   1.Divide seasoned sushi rice evenly among 4 bowls.

   2.Arrange marinated salmon, avocado, cucumber, and edamame in neat sections on top of the rice.

   3.Drizzle any remaining marinade from the salmon bowl over the top.

   4.Scatter nori strips and green onion tops over each bowl.
6. 6
   garnish

   Finish with garnishes and serve.

   Sprinkle chopped cilantro over each bowl. Add a light drizzle of sriracha for heat if desired. Serve immediately at room temperature.

   TIPServe immediately — the contrast between chilled salmon and room-temp rice is what makes a poke bowl special.

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