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Cooked Salmon Poke Bowl
A weeknight-friendly poke-inspired bowl using gently steamed salmon cooked directly in seasoned sushi rice. Served with avocado, mango, cucumber, edamame, furikake, and a savory shoyu‑ginger dressing.
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Critical Success Points
- • Season the rice cooking water with vinegar, sugar, and salt before cooking.
- • Add salmon cubes to the rice with exactly 8 minutes left and keep the lid on without reigniting the flame.
- • Work quickly when placing the fish to preserve steam.
Safety Warnings
- • Handle raw salmon with clean utensils and wash hands thoroughly to avoid cross‑contamination.
- • If unsure about doneness, ensure salmon reaches an internal temperature of 145°F (63°C).
- • Hot skillet used for crisping skin can cause burns; use oven mitts.
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