Salmon Poke

Ingredients

• 1 cup short-grain sushi rice
• 1 1/4 cups water
• 1 tsp mirin
• 1 pinch salt
• 5 oz sashimi-grade salmon
• 1/2 tsp salt (for curing)
• 1 tsp sriracha
• 1 tbsp mayo
• 1 tsp toasted sesame oil
• 2 baby cucumbers (or ½ regular cucumber, peeled)
• 1/2 jalapeño, thinly sliced
• 1/3 avocado
• 1/4 cup edamame
• 1/4 cup quick-pickled red onions (water, vinegar, sugar, salt)
• 2 lemon slices
• 1 tbsp ponzu sauce
• 1 tbsp soy sauce
• 1/2 tsp sugar
• 1 tsp toasted sesame oil
• 1/2 tsp furikake
• 1/2 tsp shichimi togarashi
• Cilantro for garnish

Steps

1. Rinse the rice 4 times until the water runs mostly clear. Soak for 30 minutes.
2. Cook with 1 ¼ cups water: bring to a simmer uncovered for 3 minutes, then cover and cook on low for 12 minutes.
3. Fluff the cooked rice and mix in a pinch of salt and a dash of mirin. Let it cool slightly.
4. Sprinkle the salmon with salt and let it sit for 15 minutes. Rinse off the salt, pat dry, and cut into bite-sized cubes.
5. Cut the salmon into bite size pieces. Mix the salmon with sriracha, mayo, and toasted sesame oil. Set aside to marinate.
6. Slice the cucumber thinly. Thinly slice the jalapeño. Cut the avocado into thin slices. Prepare the edamame and quick-pickled red onions. Slice a couple of lemon rounds for garnish.
7. Mix ponzu sauce, soy sauce, sugar, and sesame oil in a small bowl.
8. Assemble the bowl to your liking. Finishing with the sauce, furikake, and shichimi togarashi