Fresh Poke Recipe

Cook sushi rice

Rinse 2 cups sushi rice under cold water until the water runs nearly clear. Drain. Combine rinsed rice and 2.25 cups water in a saucepan with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce to the lowest heat, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, warm 3 tbs rice vinegar, 1.5 tbs sugar, and 1 tsp kosher salt in a small saucepan or microwave just until sugar dissolves. Transfer rice to a large bowl and gently fold in the seasoned vinegar until evenly coated; fan or let cool to lukewarm.

Prepare garnishes: thinly slice cucumber (half-moon or matchsticks) to make 1/2 cup, halve and slice avocado, thinly slice scallions, measure out edamame, pickled ginger and greens/wakame if using. Toast 1 tsp sesame seeds in a dry pan over medium heat 1–2 minutes until fragrant, then set aside.

Prepare salmon

Keep salmon cold until ready. Using a very sharp knife, trim any remaining skin or connective tissue and pat salmon dry with paper towels. For poke, cut salmon into 1/2-inch cubes. If you prefer sashimi/carpaccio style (when available), slice across the grain into very thin 1/8-inch slices.

Make poke dressing

In a bowl combine 2 tbs soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tbs fresh lime juice, 1/2 tsp sriracha, 1/2 tsp minced ginger, 2 tbs finely diced red onion or shallot, 1 tsp toasted sesame seeds, and 1/4 tsp sea salt. Whisk until combined and taste — adjust soy for saltiness or lime for brightness.

Marinate salmon: Add the cubed or sliced salmon to the dressing and gently toss to coat. Let marinate 5–10 minutes in the refrigerator (short time keeps texture fresh). If serving sashimi-style carpaccio, spoon dressing lightly over slices and don’t marinate longer than 2–3 minutes to preserve silky texture.

Assemble bowls

Divide the seasoned sushi rice among four bowls (about 1/2 cup cooked rice per serving if making 4 servings; adjust if making fewer or more). Arrange mixed greens or wakame (if using), cucumber, edamame, avocado slices, and pickled ginger around the rice to create a pleasing presentation.

Top each bowl with the marinated salmon (or carpaccio slices). Sprinkle with toasted sesame seeds, 1 tsp furikake or nori flakes, and 2 tbs crispy shallots or tempura flakes for crunch. Garnish with sliced scallions and cilantro if using.

Serve

Serve immediately with extra soy or sriracha on the side. If made ahead, keep salmon chilled and assemble right before serving to maintain texture and freshness.