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Satisfy your sushi craving with this twist on a hawaiian-inspired salmon poké bowl. It's refreshing, comforting, and incredibly tasty! Subscribe to Jen's channel: INGREDIENTS For the fish: 1 lb sushi-grade salmon filet, cubed 5 tbsp low-sodium soy sauce 2 tbsp sesame oil 2 tbsp lime juice 2 tsp rice wine vinegar ½ tbsp sriracha 2 tbsp green onion, thinly sliced For the rice: 1 cup sushi rice 5 tbsp rice wine vinegar 1 tsp sugar Salt, to taste Seasoned seaweed, to taste For the toppings: ½ ripe avocado, thinly sliced Cucumber slices Roasted seaweed sheets Black and white sesame seeds RECIPE Cook sushi rice according to package instructions. In a small bowl, combine vinegar and sugar. Once the rice has slightly cooled, gradually pour and fold the mixture into the rice, along with seasoned seaweed. In a bowl, combine soy sauce, sesame oil, lime juice, rice wine vinegar, and green onion. Add cubed salmon and mix gently to combine. To assemble, scoop slightly cooled rice into a bowl, top with seasoned salmon, avocado, cucumber, roasted seaweed sheets, and sesame seeds. ___ Follow us! We don't you're made of food ;) Subscribe to Tastemade | Snapchat Discover | Facebook | Instagram | More daily programming | Watch us behind the scenes at Snapchat | @tastemade
