How to Make Poke Bowl with Seared Salmon

• Rinse the sushi rice thoroughly under cold water until the water runs clear.
• Cook the rinsed rice in a rice cooker or saucepan, adding 1 1/4 cups water. Bring to a boil, then reduce to low heat, cover, and simmer for about 18–20 minutes until tender.
• Mix a small bowl of rice vinegar, sugar, and salt until dissolved. Carefully fold this mixture into the cooked rice, allowing the rice to cool slightly while you prep the salmon.
• Marinate the salmon fillets by combining soy sauce and sesame oil in a small bowl. Let the salmon soak in this flavorful mixture for about 10 minutes.
• Sear the salmon in a skillet preheated over medium-high heat with olive oil. Season with salt and pepper, cooking for about 3–4 minutes on each side until it reaches your desired doneness.
• Whisk together soy sauce, rice vinegar, honey, and sriracha in a small bowl (if using).
• Divide the seasoned sushi rice among serving bowls.
• Top the rice with beautifully sliced seared salmon, alongside creamy avocado, crunchy cucumber, grated carrot, radish, and green onions.
• Drizzle the prepared sauce over your colorful creation, and finish off with a sprinkle of sesame seeds and nori strips if you’re feeling adventurous!