Salmon Poke Bowl

Ingredients

• For the fish: 1 lb sushi-grade salmon filet, cubed 5 tbsp low-sodium soy sauce 2 tbsp sesame oil 2 tbsp lime juice 2 tsp rice wine vinegar ½ tbsp sriracha 2 tbsp green onion, thinly sliced
• For the rice: 1 cup sushi rice 5 tbsp rice wine vinegar 1 tsp sugar salt, to taste seasoned seaweed, to taste
• For the toppings: ½ ripe avocado, thinly sliced cucumber slices roasted seaweed sheets black and white sesame seeds
  
  
  
  

Let's get Cooking...

1. Cook sushi rice according to package instructions. In a small bowl, combine vinegar and sugar. Once the rice has slightly cooled, gradually pour and fold the mixture into the rice, along with seasoned seaweed.
2. In a bowl, combine soy sauce, sesame oil, lime juice, rice wine vinegar, and green onion. Add cubed salmon and mix gently to combine.
   
3. To assemble, scoop slightly cooled rice into a bowl, top with seasoned salmon, avocado, cucumber, roasted seaweed sheets, and sesame seeds.