Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Sushi Rice
- 300 g sushi rice (short-grain white)
- 375 ml water
- 60 ml rice vinegar
- 25 g caster sugar
- 5 g salt
Poke & Dressing
- 500 g sashimi-grade salmon fillet, skinless
- 75 ml soy sauce
- 25 ml mirin
- 15 ml sesame oil
- 2 cloves garlic, minced
- 10 g ginger, finely grated
- 1 tsp sriracha (optional)
- 1 tsp rice vinegar
- 4 g caster sugar
Quick Pickles
- 1 small Lebanese cucumber, thinly sliced
- 1 small red onion, thinly sliced
- 80 ml rice vinegar
- 25 g caster sugar
- 5 g salt
Toppings & Garnish
- 1 avocado, sliced
- 2 spring onions, thinly sliced
- 30 g pickled ginger (from a jar)
- 6 g sesame seeds (white or black)
- nori sheets, shredded
- 1 lime, cut into wedges
Method
Prepare the Rice
Rinse the sushi rice in a fine sieve under cold running water for 1 minute until the water runs clear.
Add rice and 375ml water to a small saucepan and bring to a boil over high heat.
Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 12 minutes.
Remove from heat and let sit, covered, for 5 minutes.
While rice cooks, whisk rice vinegar, sugar, and salt in a small bowl until dissolved.
Transfer rice to a large bowl, pour the vinegar mixture over it, and fold gently with a wooden spoon until cooled to room temperature, about 3–4 minutes.
Make the Quick Pickles
In a small bowl, combine rice vinegar, sugar, and salt with 80ml water.
Stir until sugar dissolves completely.
Add sliced cucumber and red onion, toss well, and set aside at room temperature while you prepare the poke.
Prepare the Poke
Pat salmon fillet dry with paper towels and place on a cutting board.
Using a sharp knife, cut salmon into 2cm cubes, working slowly and wiping the blade clean between cuts.
Place cubed salmon in a bowl.
In a small bowl, whisk together soy sauce, mirin, sesame oil, minced garlic, ginger, sriracha (if using), rice vinegar, and sugar.
Pour dressing over salmon and fold gently to coat all pieces evenly.
Let sit for 5 minutes at room temperature (do not refrigerate longer or the salmon will become mushy).
Assemble the Bowls
Divide warm sushi rice evenly among four bowls.
Top each bowl with a generous portion of marinated salmon and its dressing.
Arrange sliced avocado, drained pickled cucumber, and pickled red onion on top.
Scatter spring onion, pickled ginger, and sesame seeds over each bowl.
Top with shredded nori and serve immediately with lime wedges on the side.
