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1 pound salmon fillet
2 green onions , thinly sliced and separated
4 cups cooked rice
4 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons Sriracha
2 tablespoons maple syrup (or honey)
2 tablespoons sesame oil, toasted
2 cloves garlic, finely grated
2 teaspoons ginger, finely grated
1/2 teaspoon salt
1. Remove the salmon skin and cut the salmon into 1/2-inch cubes. Add the salmon into a medium-sized bowl, top with green onion, and set aside.
2. Combine the rice, soy sauce, vinegar, sriracha, syrup, oil, garlic, ginger, and salt into a small bowl and mix well.
3. Pour half of the sauce onto the salmon. Use a rubber spatula to gently mix until the salmon is evenly coated. Taste the salmon and mix in a bit more sauce if needed.
4. Assemble the bowl:
- Portion the rice and transfer it to each serving bowl.
- Add the salmon, edamame, vegetables (salad greens, coleslaw mix, or sliced purple cabbage), and avocado on top of the rice.
- Garnish with furikake or toasted sesame seeds. Serve the remaining sauce on the side.
Simplicity will be key, but any of the following round out a satifysing poke bowl.
- Avocado (highly recommended)
- Sliced cabbage
- Toasted Sesame Seeds
- Pickled Ginger
- Blanched edamame
- Sliced or cubed cucumber