Ingredients:

  • 1 cup (200 g) short-grain sushi rice
  • 1 ½ cups (360 ml) cold water
  • 2 tbsp (30 ml) seasoned rice vinegar
  • 1 tsp (5 g) caster sugar
  • ½ tsp (2.5 g) fine sea salt
  • 300 g (10–11 oz) fresh, sushi-grade salmon fillet, skin removed
  • 3 tbsp (45 ml) low-sodium soy sauce or Tamari
  • 1 tbsp (15 ml) toasted sesame oil
  • 1 tsp (5 ml) finely grated fresh ginger
  • 1 tsp (5 ml) Sriracha or hot sauce (optional)
  • ½ tsp (2.5 ml) mirin (sweet rice wine)
  • ½ tsp (2.5 g) white sesame seeds
  • 1 large avocado, sliced or cubed
  • 1 cup (150 g) shelled edamame, thawed
  • 4 radishes, thinly sliced
  • ½ medium English cucumber, diced
  • 2 spring onions (scallions), thinly sliced
  • 1 sheet nori seaweed, cut into thin strips

Instructions:

  1. Rinse the sushi rice thoroughly in a sieve under cold running water until the water runs completely clear. This removes excess starch.
  2. Cook the rinsed rice in 1 ½ cups of water according to package instructions or using a rice cooker. Once cooked, let the rice steam, covered, for 10 minutes.
  3. While the rice steams, gently heat the rice vinegar, sugar, and salt in a small bowl until the sugar dissolves. Do not boil. Transfer the cooked rice to a large, non-metal bowl. Pour the vinegar mixture over the rice and gently fold it in. Set aside to cool to room temperature.
  4. Dice the cold, sushi-grade salmon fillet into even, bite-sized cubes (approximately 1.5 cm).
  5. In a separate marinating bowl, whisk together the soy sauce, sesame oil, grated ginger, Sriracha (if using), mirin, and white sesame seeds to create the marinade.
  6. Add the diced salmon to the marinade. Gently fold the salmon into the sauce until every piece is coated. Cover the bowl and refrigerate for a minimum of 30 minutes, or up to 1 hour.
  7. Prepare the toppings: Dice the cucumber, slice the radishes thinly, slice the spring onions, and slice or cube the avocado.
  8. Divide the cooled sushi rice evenly between the two serving bowls, forming the base. Arrange the chilled, marinated salmon over half of the rice base in each bowl.
  9. Artfully arrange the remaining toppings (edamame, cucumber, radish, avocado) around the salmon and rice. Drizzle any remaining marinade over the bowl.
  10. Garnish the poke bowl with the sliced spring onions, the nori strips, and a tiny pinch of flaky sea salt over the avocado. Serve immediately.