Description
A vibrant and delicious poke bowl featuring seasoned rice, sushi-grade salmon, and colorful fresh vegetables, topped with a creamy spicy sauce.
Ingredients
- 1 rice cooker cup short-grain uncooked rice (150g)
- 30 ml rice vinegar
- 1 tsp sugar
- ⅛ tsp salt
- 150 g sushi-grade salmon, diced
- 2 tbsp kewpie mayo
- ½ tsp sriracha
- ½ tsp soy sauce
- ½ tsp sesame oil
- ½ avocado, sliced or diced
- ¼ cucumber, sliced
- 50 g edamame
- 4 radishes, thinly sliced
- 70 g mango, cut in cubes
- ½ tbsp furikake
- ¼ lime (optional)
- 2 roasted seaweed (optional)
Instructions
- Cook the rice as you normally would. Season it with rice vinegar, sugar, and salt while it’s still warm.
- Combine kewpie mayo, sriracha, soy sauce, and sesame oil in a bowl and whisk until smooth.
- In a large bowl, combine diced salmon with the sauce mixture.
- Assemble the poke bowl with a scoop of seasoned rice, layering on the salmon mixture, followed by avocado, cucumber, edamame, radish, and mango.
- Top with furikake and lime juice if desired.
- Optionally, create an avocado rose as a garnish.
- Serve immediately with the remaining sauce on the side.
Notes
Using sushi-grade salmon ensures quality. Adjust toppings based on preference.
