Cooked Salmon Poke Bowl

Ingredients

• 1.5 cup Short-Grain Sushi Rice (rinsed until water runs clear)
• 2 cup Water (adjusted with vinegar mixture)
• 2 tablespoon Rice Vinegar (unseasoned)
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 12 ounce Salmon Fillet (head side, skin removed) (cut into 1‑inch cubes)
• 1 pinch Salt (for fish) (season salmon cubes)
• 1 pinch Sugar (for fish)
• 1 piece Avocado (sliced)
• 0.5 piece Mango (diced)
• 0.5 piece Cucumber (sliced)
• 2 stalk Green Onions (chopped)
• 0.5 cup Shelled Edamame (frozen) (thawed)
• 1 tablespoon Furikake (sprinkled on top)
• 2 tablespoon Soy Sauce (low‑sodium)
• 1 piece Sweet Onion (finely diced)
• 1 teaspoon Fresh Ginger (grated)
• 0.5 teaspoon Togarashi (Japanese chili powder)
• 1 teaspoon Sesame Oil

Instructions

1. Season the cooking water

   In a measuring cup combine 2 Tbsp rice vinegar, 1 Tbsp sugar, and 1 tsp salt. Add plain water up to the 2‑cup mark and stir until dissolved.

   Time: PT5M

2. Cook the sushi rice

   Rinse the 1.5 cup rice until water runs clear. Transfer to a saucepan, add the seasoned water, bring to a boil, then reduce to low, cover, and simmer for 25 minutes.

   Time: PT25M

   Temperature: low heat

3. Prepare toppings and dressing

   While the rice cooks, slice the avocado, dice the mango, slice the cucumber, chop green onions, thaw edamame, and measure furikake. In a small bowl whisk together soy sauce, diced sweet onion, grated ginger, togarashi, and sesame oil.

   Time: PT12M

4. Cube and season the salmon

   Cut the salmon fillet into 1‑inch cubes. Sprinkle with a pinch of salt and a pinch of sugar; toss gently to coat.

   Time: PT5M

5. Steam the salmon in the rice

   When the rice timer shows 8 minutes remaining, quickly scatter the seasoned salmon cubes over the surface of the rice, replace the lid, and turn off the heat. Let the residual steam finish cooking the fish for the remaining 8 minutes.

   Time: PT2M

6. Finish cooking

   Allow the pot to sit, covered, for the final 8 minutes. The salmon should be just opaque and easily flakeable.

   Time: PT8M

7. Assemble the bowls

   Fluff the rice, divide into two serving bowls, drizzle each with the shoyu‑ginger dressing, then top with avocado, mango, cucumber, edamame, green onions, and furikake. Optional: crisp salmon skin chips from a hot skillet.

   Time: PT5M

8. Serve

   Serve immediately while warm. Enjoy the poke‑adjacent texture of gently steamed salmon.

   Time: PT0M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

80 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Short-Grain Sushi Rice: short-grain rice, Arborio rice
• Instead of Rice Vinegar: seasoned rice vinegar
• Instead of Sugar: honey, agave syrup
• Instead of Salt: sea salt
• Instead of Salmon Fillet (head side, skin removed): fresh salmon steak, sashimi‑grade salmon
• Instead of Avocado: guacamole
• Instead of Mango: pineapple
• Instead of Cucumber: jicama
• Instead of Shelled Edamame (frozen): green peas
• Instead of Furikake: toasted sesame seeds
• Instead of Soy Sauce: tamari
• Instead of Sweet Onion: yellow onion
• Instead of Fresh Ginger: ground ginger
• Instead of Togarashi (Japanese chili powder): red pepper flakes
• Instead of Sesame Oil: vegetable oil

Equipment Needed

• Medium saucepan with lid
• Measuring cup
• Knife
• Cutting board
• Mixing bowl
• Small whisk or spoon
• Non‑stick skillet (optional)
• Serving bowls

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Crisp the salmon skin in a hot non‑stick skillet with a splash of oil for crunchy chips.
• Toast furikake lightly in a dry pan for extra aroma before sprinkling.
• If you prefer a hotter bowl, add a drizzle of sriracha mayo on the side.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Not recommended; texture of the rice and fish degrades.

Room temperature: Consume within 2 hours of cooking for safety.

Make-Ahead Tips

• Cook the rice and keep it warm; reheat gently if needed.
• Prep all toppings and store them in separate containers in the fridge.
• Seasoned salmon cubes can sit refrigerated for up to 30 minutes before steaming.