Sushi-Grade Salmon Poke Bowl

Instructions

1. Prepare the marinade
   In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, and honey until well combined. This forms the base marinade for your salmon.
2. Marinate the salmon
   Add the cubed salmon to the marinade and gently toss to coat all pieces evenly. Cover and refrigerate for at least 15 minutes, but no longer than 30 minutes (the acid in the marinade will begin to 'cook' the fish if left too long).
3. Prepare the rice
   While the salmon marinates, season the cooked rice with a sprinkle of salt. For authentic poke bowls, the rice should be at room temperature, not hot or cold.
4. Prepare the toppings
   Dice the avocado, cucumber, and slice the green onions. Keep all toppings separate until ready to assemble. Cut the nori sheet into thin strips using scissors or a sharp knife.
5. Toast the sesame seeds
   In a small dry skillet over medium heat, toast the sesame seeds until lightly golden and fragrant, about 2-3 minutes, stirring frequently to prevent burning. Remove from heat immediately.
6. Assemble the poke bowls
   Divide the rice among four serving bowls. Arrange the marinated salmon and all prepared toppings artfully on top of the rice. Drizzle any remaining marinade over the bowls.
7. Add final touches
   Sprinkle each bowl with toasted sesame seeds and nori strips. Add a small dollop of wasabi paste on the side if desired, and garnish with pickled ginger.