Ingredients:

• 8 ounces (225g) sushi-grade raw fish (teriyaki salmon), cubed
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon honey or maple syrup (optional)
• Thinly sliced avocado
• Shredded cabbage
• Sliced bell pepper
• Corn kernels
• Edamame beans
• Thinly sliced red onion
• Cashews
• Furikake
• Sesame seeds
• Spicy teriyaki sauce
• 1 cup sushi rice
• 1/2 cup diced vegetables (cucumber, carrots, bell peppers)
• Pickled ginger and wasabi (optional, for serving)

Instructions:

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1. Prepare Teriyaki Salmon:

Cube the sushi-grade raw fish (teriyaki salmon). In a bowl, mix soy sauce, sesame oil, rice vinegar, and honey (optional). Toss the cubed salmon in this marinade and set aside.

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2. Cook Sushi Rice:

Rinse 1 cup of sushi rice under cold water until the water runs clear.

In a rice cooker or on the stovetop, combine the rinsed rice with 1 1/4 cups of water.

Cook the rice according to the package instructions, allowing it to steam until tender and cooked.

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3. Assemble Poke Bowl:

In a serving bowl, layer the cooked sushi rice as the base.

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4. Layer Ingredients:

Arrange the marinated teriyaki salmon cubes on top. Add thinly sliced avocado, shredded cabbage, sliced bell pepper, corn kernels, edamame beans, thinly sliced red onion, and cashews.

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5. Enhance with Furikake and Sesame Seeds:

Sprinkle Furikake and sesame seeds over the bowl for added flavor and texture.

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6. Drizzle with Spicy Teriyaki Sauce:

Drizzle the poke bowl with spicy teriyaki sauce according to your taste preference.

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7. Garnish and Serve:

Garnish with additional sesame seeds and Furikake. Optionally serve with pickled ginger and wasabi on the side.

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8. Enjoy:

Dive into the Teriyaki Salmon Poke Bowl with Uncooked Rice, savoring the vibrant mix of fresh ingredients, succulent teriyaki salmon, and a burst of flavors in every bite.

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#Gluten-free #Dairy-free #Egg free #Paleo #High in Omega 3 #Pescatarian