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