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Units Scale
- 1 lb fresh sushi-grade salmon, cubed
- 1/4 cup soy sauce
- 2 tablespoons yuzu juice
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- 2 cups cooked sushi rice, cooled
- 1 avocado, sliced
- 1 cucumber, julienned
- 1 carrot, shredded
- 1 cup edamame, steamed
- 2 tablespoons sliced green onions
- 1 tablespoon sesame seeds
- Nori strips for garnish
Instructions
- In a bowl, whisk together soy sauce, yuzu juice, sesame oil, honey, and grated ginger to create the marinade.
- Add the cubed salmon to the marinade, ensuring it’s well-coated. Refrigerate for at least 15 minutes.
- Assemble the poke bowls by dividing the sushi rice among serving bowls.
- Top the rice with marinated salmon, sliced avocado, julienned cucumber, shredded carrot, and steamed edamame.
- Garnish with sliced green onions, sesame seeds, and nori strips.
- Drizzle any remaining marinade over the poke bowls.
- Serve immediately and enjoy the refreshing flavors of yuzu in this delightful salmon poke bowl.