Salmon Poke Bowl

Instructions

1. Prepare the salmon
   Ensure your salmon is sushi-grade and very fresh. Pat it dry with paper towels and cut into 3/4-inch cubes. Place in a medium bowl and set aside.
2. Make the marinade
   In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and honey until well combined. Pour about 3/4 of this mixture over the salmon, gently toss to coat, and refrigerate for 15 minutes (no longer to preserve the texture).
3. Prepare the rice
   If you haven't already, cook the sushi rice according to package instructions. When done, spread it on a plate to cool slightly. Once cooled to room temperature, divide it between four serving bowls.
4. Prepare the toppings
   While the salmon marinates, prepare all the toppings: slice the avocado and cucumber, ensure the edamame is cooked and shelled, slice green onions, toast sesame seeds if not already toasted, and cut nori into thin strips.
5. Assemble the bowls
   Arrange the marinated salmon on top of the rice in each bowl. Place the avocado, cucumber, and edamame around the salmon in separate sections. Sprinkle with green onions.
6. Add the finishing touches
   Drizzle the remaining marinade over each bowl. Sprinkle with toasted sesame seeds and place nori strips on top. Add pickled ginger if using.
7. Serve and enjoy
   Serve immediately with sriracha or spicy mayo on the side for those who want an extra kick. For the best flavor and food safety, consume within 30 minutes of assembling.