homemade poke bowls

Ingredients

• 12 oz Sushi-Grade Salmon (skin removed, cut into ½‑inch cubes)
• 1 cup Sushi Rice (uncooked; rinse until water runs clear)
• 2 tbsp Rice Vinegar (seasoned with sugar and salt)
• 1 tsp Granulated Sugar
• ½ tsp Salt
• 2 tbsp Soy Sauce (use low‑sodium if desired)
• 1 tsp Sesame Oil (toasted sesame oil for flavor)
• 1 tsp Sriracha (optional for a spicy kick)
• 1 Avocado (peeled, pitted, sliced)
• ½ Cucumber (seeded, diced)
• 2 Green Onion (thinly sliced)
• 1 tbsp Sesame Seeds (toasted)
• 1 tbsp Tobiko (Flying Fish Roe) (often called “totakake” in the video)

Instructions

1. Cook the Sushi Rice

   Rinse 1 cup sushi rice in a fine mesh sieve under cold water until the water runs clear. Transfer to a rice cooker (or saucepan) with 1¼ cups water, cover, and cook according to the rice cooker setting or bring to a boil, reduce heat, and simmer 12‑15 minutes until tender.

   Time: PT15M

2. Season the Rice

   While the rice is still hot, whisk together 2 tbsp rice vinegar, 1 tsp sugar, and ½ tsp salt until dissolved. Gently fold the mixture into the rice using a wooden spatula, then let the rice cool to room temperature.

   Time: PT5M

3. Prepare the Salmon Marinade

   In a small bowl, combine 2 tbsp soy sauce, 1 tsp sesame oil, and 1 tsp sriracha (if using). Add the cubed salmon, toss to coat, and let it marinate while you finish the veggies (about 5‑7 minutes).

   Time: PT7M

4. Prep the Fresh Toppings

   Slice the avocado, dice the cucumber, and thinly slice the green onions. Toast 1 tbsp sesame seeds in a dry skillet over medium heat for 1‑2 minutes until fragrant.

   Time: PT5M

5. Assemble the Poke Bowls

   Divide the seasoned rice between two serving bowls. Top each with the marinated salmon, avocado slices, cucumber dice, green onions, toasted sesame seeds, and a spoonful of tobiko. Drizzle any remaining dressing over the top.

   Time: PT5M

Nutrition Facts

Calories

560

Protein

30g

Carbohydrates

70g

Fat

15g

Fiber

5g