A fresh, restaurant-quality poke bowl made at home. Cubes of sushi-grade salmon are tossed in a soy-sesame dressing and served over sushi rice with creamy avocado.
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10 items
Whisk soy sauce, sesame oil, rice vinegar, and half the chopped green onion in a bowl to make the dressing.
Add the sushi grade salmon to the dressing and toss gently to coat. Let it for 5 minutes while you assemble the bowls.
Divide the cooked sushi rice into two bowls.
Arranged the salmon, sliced avocado, cucumber, and shelled edamame on top of the rice.
Garnish with sesame seeds and remaining green onion.
