cups sushi rice, rinsed until the water comes out clear
tablespoons unseasoned rice vinegar
teaspoon sea salt
Marinade for the Sushi Grade Fish, Cucumber, and Onion
cup coconut aminos
teaspoon fish sauce
teaspoons rice vinegar
teaspoons fresh grated ginger
teaspoons grated garlic
teaspoons chili sauce
teaspoons toasted sesame oil
Optional: pinch chili flakes
cucumber, thinly sliced
red onion, thinly sliced
lb sushi grade salmon or tuna
tablespoons good quality mayonnaise
teaspoons Sriracha, more to taste
Avocado, thinly sliced
tablespoon sesame seeds
cup toasted Nori, thinly sliced
cup scallions, thinly sliced
cup Edamame, steamed or frozen and defrosted
Carrots, sliced thin
shallot, sliced thin and pan-fried in avocado oil
red chili, sliced
In a medium mixing bowl, mix the marinade ingredients until well blended. Pour half the marinade in another small mixing bowl. Add tuna or salmon to one bowl and red onion and cucumber to the other. Mix well so that the fish and vegetables are well coated. Cover each bowl and place in the refrigerator for at least 4 hours. The more both marinate, the more flavorful the poke bowl will be. We recommend marinating these overnight!
Make the sticky rice in an Instant pot: Pour water, salt, and rice vinegar into your instant pot. Whisk until the salt has evaporated. Add in the washed rice. Place the cover on. Press MANUAL and adjust the setting to HIGH PRESSURE for 8 minutes. Allow for natural pressure release for 10 minutes. Carefully remove the lid, fluff with a fork. Grease a bowl with rice vinegar. Pour the rice into the greased bowl and cover with a damp towel until ready to use.
In a small mixing bowl, whisk together mayonnaise and Sriracha. Taste and adjust Sriracha based on how much you like spice. Set aside.
Assemble: Place a generous amount of rice in each serving bowl. Top with salmon or tuna, marinated cucumbers and onions, and the other toppings you desire! Drizzle with spicy mayo, garnish with scallions and sesame seeds and devour. Optional: Use the leftover marinade from the cucumbers as another sauce for your bowl!
*How to cook sticky rice on the stovetop: Rinse 2 cups of sushi rice until the water comes out clear. Place in a medium saucepan with 2 1/2 cups of water. Cover and bring to a boil over medium-high heat. Once at a boil, remove lid and simmer over medium-low heat until the water has been absorbed, about 20 minutes. Take off heat and cover for 10 minutes. In a small bowl whisk together the rice vinegar and salt until the salt has dissolved. Once the rice has steamed for 10 minutes, remove lid and fluff with a fork. Place in a bowl and pour in the rice vinegar mixture. Using a spatula, carefully mix. Cover with a towel until ready to eat!
**How to fry shallots: Place 1/4 cup of avocado oil in a small saucepan. Bring to frying temperature and place in thinly sliced shallots. Let fry until light brown. Using a slotted spoon, gently scoop out the fried shallots and place on a plate lined with a paper towel until cooled.