Salmon Poke Recipe
Sushi rice, salad, cucumber, edamame, avocado, sesame seeds & poke sauce on top
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Ingredients
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Sushi Rice
Salad Ingredients
Poke Sauce
Method
Prepare Sushi Rice
- 1
Rinse and Cook the Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker, and cook according to the rice cooker instructions. If using a pot, bring to a boil, then reduce to a simmer, cover, and cook for 20 minutes.
- 2
Season the Rice
In a small saucepan, combine rice vinegar, sugar, and salt over low heat until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Prepare Salad Ingredients
- 3
- 4
Prepare Edamame
If using frozen edamame, cook in boiling water for about 3-5 minutes until heated through. Drain and set aside.
- 5
Prepare Salmon
Cut the sushi-grade salmon into bite-sized cubes. Ensure the salmon is fresh and suitable for raw consumption.
Prepare Poke Sauce
- 6
Mix the Sauce
In a small bowl, whisk together soy sauce, sesame oil, sriracha, and honey until well combined. Adjust the spice level to taste.
Assemble the Poke
- 7
Layer Ingredients
In a serving bowl, start with a base of sushi rice. Top with cucumber slices, edamame, avocado wedges, and cubed salmon.
- 8
Add Sauce and Garnish
Drizzle the poke sauce over the assembled ingredients. Sprinkle sesame seeds on top for garnish.
