Ingredients
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- 1 lb sashimi-grade wild salmon (450g), skin removed, cut into 3/4-inch cubes
- 2 cups steamed short-grain sushi rice (400g)
- 3 tbsp tamari soy sauce (45ml)
- 1 tbsp toasted sesame oil (15ml)
- 1 tbsp fresh yuzu or lime juice (15ml)
- 1 large Hass avocado (200g), diced
- 1 cup Persian cucumber (120g), thinly sliced into half-moons
- 2 tbsp toasted sesame seeds (18g)
Step-by-Step Instructions
Marinate Salmon
In a medium mixing bowl, whisk together tamari, toasted sesame oil, and yuzu juice. Add salmon cubes and gently toss to coat. Chill in refrigerator for 10 minutes.
Prepare Bowls
Scoop warm seasoned sushi rice into four individual bowls. Allow rice to cool slightly so fish does not warm prematurely.
Top and Garnish
Arrange chilled salmon poke, diced avocado, and sliced cucumber over rice. Sprinkle with toasted sesame seeds and serve immediately.
Sensory Doneness Verification
Salmon cubes glisten with glossy citrus marinade. Fresh cucumber provides a cool crisp snap against buttery avocado.
Troubleshooting & Testing Notes
Keep marinade time under 15 minutes. Acid in citrus juices begins curing raw fish proteins if soaked too long.
Nutrition Facts
Calculated per 1 serving
Recommended Equipment
- Sharp slicing knife
- Glass mixing bowl
- Rice cooker
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