Salmon Poke
🛒 Ingredients
- Sushi-grade Salmon (raw) 120 g · 216 kcal
- Cooked Sushi Rice 180 g · 234 kcal
- Cucumber (diced) 50 g · 8 kcal
- Avocado (diced) 50 g · 80 kcal
- Edamame (shelled, cooked) 50 g · 60 kcal
- Nori Seaweed (shredded) 3 g · 9 kcal
- Green Onion (sliced) 5 g · 2 kcal
- Toasted Sesame Seeds 3 g · 17 kcal
- Soy Sauce (regular) 15 g · 12 kcal
- Sesame Oil 4 g · 36 kcal
- Rice Vinegar 4 g · 1 kcal
- Honey 2 g · 6 kcal
- Fresh Ginger (grated) 2 g · 2 kcal
👨🍳 Instructions
- Cook sushi rice according to package instructions; once cooked, let it cool slightly.
- Dice the sushi-grade salmon into 1/2 to 3/4-inch cubes.
- Dice the cucumber and avocado, slice the green onion, and if using frozen edamame, thaw and shell them. Shred the nori.
- Make the poke sauce: in a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, and grated fresh ginger.
- Combine salmon with sauce: in a medium bowl, gently toss the diced salmon with about half of the prepared poke sauce.
- Assemble the bowl: place a generous portion of seasoned sushi rice into a bowl, then arrange the sauced salmon, cucumber, avocado, edamame, and shredded nori on top.
- Garnish and serve: drizzle with the remaining sauce, sprinkle with toasted sesame seeds and sliced green onions, then serve immediately.
