Make the Poke bowl Sauce: In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, minced garlic, lime juice, and sriracha until smooth. Reserve ¼ cup for the marinade, and set the rest aside to serve.
½ tsp sesame oil, 1 tsp rice vinegar, ½ cup low sodium soy sauce, 1 garlic clove, Juice of ½ lime, 1 tsp sriracha
Marinate the Salmon: Add the cubed salmon and gently toss to coat. Let it marinate while you prepare the other components.
1 lb sushi-grade salmon, ¼ cup poke sauce
Prepare the Rice: Rinse the rice under cold water. In a medium pot, combine the rice, water, oil, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes, or until the rice is tender and water is absorbed. Fluff with a fork and set aside.
1 ½ cups long grain white rice, 3 cups water, 1 tsp oil, 1 tsp salt
Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top each with the marinated salmon, cucumber slices, edamame, avocado, and shredded carrots. Drizzle the spicy sauce over the top and serve immediately.
Cucumber, Edamame, Avocado, Shredded carrots
