Salmon Poke Bowl

Ingredients

• 1 cup brown rice (200 g)

• 1 cup water (240 mL), plus more for rinsing

• 3 tablespoons rice vinegar

• 1 ½ teaspoons sugar

• 8 oz wild-caught, sushi-grade salmon fillet (225 g)

• 2 tablespoons soy sauce

• 2 tablespoons lemon juice

• ½ avocado, thinly sliced

• ½ cucumber, halved lengthwise and thinly sliced

• 2 tablespoons pickled ginger

• 1 green onion, thinly sliced

• 5 small sheets of nori

• ¼ teaspoon toasted sesame seeds

• ¼ teaspoon black sesame seeds

Directions

• 1. Put 1 cup of water in a pot

  2. Get sieve (to strain rice)

  3. Add the brown rice to a fine-mesh strainer and submerge in a bowl filled with water.

  4. Transfer the rice to a medium pot and add 1 cup (240 ml) of water.

  5. Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 10 minutes.

  6. Remove the pan from the heat and let stand for 15 minutes.

  7. Mix together the rice vinegar, sugar, and salt and pour over the rice while still hot. Gently fold the rice to incorporate. Cover and set aside until ready to assemble the bowl.

  8. Using a very sharp knife, slice the salmon fillet (1 cm) cubes.

  9. Then, in a small bowl, marinate the salmon with 2 tablespoons of soy sauce and 2 tablespoons of lemon juice.

  10. Thinly slice the avocado, cucumber, and green onion.

  11. Half the rice into two different bowls

  12. Then, add the marinated salmon, avocado, cucumber, ginger, green onions, nori sheets, toasted sesame seeds, and black sesame seeds.