Salmon and Avocado Poke Bowl

Ingredients

For the rice
• 200 grams Sushi rice (rinsed until water runs clear)
• 250 milliliters Water (for cooking rice)
• 15 milliliters Rice vinegar
• 5 grams Sugar
• 2 grams Salt
For the salmon
• 300 grams Fresh salmon fillet (sushi grade, diced into 15cm cubes)
• 30 milliliters Soy sauce
• 10 milliliters Sesame oil
• 5 grams Sesame seeds (toasted, for garnish)
For the toppings
• 1 large Ripe avocado (diced)
• 2 stems Spring onions (finely sliced)
• 1 sheet Nori sheets (cut into thin strips)

Instructions

1. 1. Prepare the sushi rice: In a medium bowl, combine the rinsed sushi rice and water. If using a rice cooker, follow the manufacturer's instructions. Alternatively, bring the rice and water to a boil in a saucepan over high heat, then reduce to low, cover and simmer for 15 minutes. Once done, remove from heat and let it sit, covered, for 10 minutes.
2. 2. Season the sushi rice: In a small bowl, whisk together rice vinegar, sugar, and salt until the sugar and salt are dissolved. Gently fold this seasoning into the warm sushi rice until well combined. Allow the rice to cool slightly.
3. 3. Marinate the salmon: In a medium bowl, mix the diced salmon, soy sauce, and sesame oil. Stir to coat the salmon evenly in the marinade. Let it marinate while you prepare the rest of the ingredients, for about 10 minutes.
4. 4. Prepare the toppings: While the salmon is marinating, dice the avocado, finely slice the spring onions, and cut the nori sheet into thin strips. Set aside all toppings.
5. 5. Assemble the poke bowls: In each serving bowl, start by placing a scoop of seasoned sushi rice. Top with marinated salmon, diced avocado, spring onions, and nori strips. Finish with a sprinkle of toasted sesame seeds.