Salmon Poke Bowl

Ingredients

Sushi rice

• 1 ½ cups sushi rice
• 1 ¾ cups water
• 3 tbsp rice vinegar
• 1 tbsp sugar
• ½ tsp fine salt

Salmon poke

• 1 lb sushi-grade skinless salmon, previously frozen, cut into ¾-inch (2 cm) cubes
• 3 tbsp soy sauce or tamari
• 1 tbsp toasted sesame oil
• 1 tsp rice vinegar
• 1 tsp freshly grated ginger
• 2 green onions (scallions), thinly sliced
• 1 tsp toasted sesame seeds

Spicy mayo

• ¼ cup mayonnaise, preferably Japanese-style
• 1 tbsp sriracha, or to taste
• 1 tsp fresh lime juice

Toppings

• 1 ripe avocado, sliced
• 1 cup shelled edamame, thawed if frozen
• 1 small cucumber, thinly sliced
• 1 mango, diced
• ½ cup seaweed salad, optional
• 2 tbsp pickled ginger
• 1 sheet nori, cut into thin strips

Instructions

Make the rice

1. Rinse the rice in a sieve until the water runs clear. Combine with the water in a saucepan, bring to a boil, cover and cook on low for 15 minutes. Remove from the heat and leave covered for 10 minutes.
2. Stir the vinegar, sugar and salt until dissolved. Gently fold into the hot rice, then let cool to room temperature.

Make the poke and sauce

3. In a chilled bowl, gently toss the salmon with the soy sauce, sesame oil, vinegar, ginger, green onions and sesame seeds. Refrigerate for 15 minutes, or up to 1 hour.
4. Stir the mayonnaise, sriracha and lime juice together.

Assemble

5. Divide the rice among 4 bowls. Spoon the salmon into the center and arrange the avocado, edamame, cucumber, mango, seaweed salad and pickled ginger around it.
6. Drizzle with spicy mayo, top with nori strips and serve right away.