Ingredients
1cupshort grain white rice
1lbsashimi grade salmon
¼cupsoy sauce
1½tbsprice vinegar
½tbspsugar
1tspsesame oil,toasted
¼tspgarlic powder
2,scallions,thinly sliced
cucumber,sliced
radish,sliced
1largeavocado,cubed
furikake
red pepper flakes
Preparation
Start the rice first and prep the rest of the ingredients while it cooks.
Rinse the rice a few times under cool water, rubbing it gently with hands, until the water isn’t quite so cloudy.
Then cook the rice according to package instructions or in a rice cooker. Fluff and keep covered until ready to eat.
Gently pat the salmon all over to make sure that there are no pin bones still lodged in the fillet. If there are, use needle-nosed pliers to remove them.
Cut the salmon into ½-inch cubes. Add the salmon into a medium bowl and set aside.
In a small bowl, stir together the soy sauce, rice vinegar, sesame oil, sugar, and garlic powder. The garlic powder and sugar will not dissolve completely, but that’s fine.
Add the sliced scallions to the bowl with the salmon, saving 1 to 2 tablespoons for garnish. Add the soy sauce mixture to the salmon and scallions.
Using a large spoon or a rubber spatula, gently mix the salmon with the soy sauce mixture.
Divide the rice between each bowl and then the salmon. Top with the rest of the sliced scallions, sliced cucumber, sliced radishes, diced avocado, furikake, and red pepper flakes, if desired.
The poke bowl is best enjoyed immediately.
