Ingredients:

  • 300g sushi rice (short-grain white rice)
  • 360ml water
  • 3 tbsp rice vinegar
  • 1 tbsp granulated sugar
  • 1 tsp sea salt
  • 500g sushi-grade salmon, cubed into 1/2 inch pieces
  • 60ml low-sodium soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp honey
  • 1 tsp fresh ginger, grated
  • 1 large avocado, sliced
  • 100g edamame beans, shelled and steamed
  • 1 cucumber, thinly sliced
  • 4 radishes, shaved
  • 2 spring onions, diced
  • 1 sheet nori, shredded
  • 1 tsp toasted sesame seeds
  • 1 tbsp pickled ginger

Instructions:

  1. Rinse sushi rice under cold water until the water runs clear. Combine with 360ml water in a rice cooker or heavy pot and cook until tender.
  2. In a small bowl, whisk 3 tbsp rice vinegar, sugar, and sea salt. Fold the mixture into the hot rice gently, then spread the rice out to cool to room temperature.
  3. Prepare the poke bowl sauce by whisking soy sauce, sesame oil, 1 tbsp rice vinegar, honey, and grated ginger in a non-reactive mixing bowl.
  4. Toss the cubed salmon in the marinade and let it rest for 20 minutes to allow the flavors to penetrate the fish.
  5. Slice the avocado, cucumber, and radishes. Steam the edamame beans if not already cooked.
  6. Assemble the bowls: distribute the seasoned rice into 4 bowls. Top with the marinated salmon, edamame, cucumber, radish, and avocado.
  7. Garnish with spring onions, shredded nori, toasted sesame seeds, and pickled ginger before serving.