Smoked Salmon Poke Bowl | Better Than Takeout (And Much Cheaper)

By The Cooking Foodie · 45 min

Ingredients

Instructions

1. Rinse the rice under cold water until the water runs mostly clear. Put it in a saucepan with the water, bring to a boil, cover, reduce to low and cook 12 to 15 minutes until the water is absorbed. Take off the heat and leave covered for 10 minutes.
2. Stir the rice vinegar, sugar and salt in a small bowl until dissolved, then gently fold into the warm rice. Let it cool slightly.
3. Whisk the soy sauce, rice vinegar, sesame oil, maple syrup, sriracha and grated ginger in a small bowl.
4. Dice or slice the avocado, dice the cucumber, slice the radishes and green onions, cook the edamame if needed and cut the nori into thin strips.
5. Divide the rice between two bowls. Arrange the smoked salmon, avocado, cucumber, edamame and radishes over the rice.
6. Drizzle generously with the dressing and top with sesame seeds, green onions, nori and pickled ginger if desired.

Summarized from The Cooking Foodie's video. Watch it for the details.

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