Updated: 4 days ago
Avocado, cucumber and mango compliment salmon, yellowtail and tuna.
Ingredients for two:
Short grain rice 2 cups
Sushi vinegar* 3 tablespoons
Sushi grade salmon, tuna and/or yellowtail 4 - 8 oz (total)
Soy sauce 2 tablespoons
Ponzu sauce (citrus soy sauce) 1 tablespoon
Lime juice 1 tablespoon
Other suggested toppings:
Avocado 2 tablespoons (cubed)
Mango 2 tablespoons (cubed)
Cucumber 2 tablespoons (cubed)
Jalapeño 1 (sliced)
Shiso (Japanese Basil) 2 leaves (chiffonade)
Nori seaweed 1 tablespoon (cut into strips)
Roasted white sesame 1/2 teaspoon
Wasabi / Yuzu pepper (yuzu kosho) 1/4 teaspoon
Make rice with slightly less water than you normally would. Since you will be adding sushi vinegar (liquid), you would want your rice to be little harder.
Add cooked rice onto a large plate. It is ideal if you have a wooden sushi rice bowl (which observes excess moist) but if not, simply use a large plate. Add sushi rice vinegar over the rice and mix it gently.
Take a very sharp knife and cube fish.
Places cubed fish into a bowl and add soy sauce, ponzu sauce and lime juice. Keep the bolt covered with a plastic wrap and refrigerate.
Prepare other toppings such as avocado, cucumber and mango.
For assembling a poke bowl, add desired amount of rice in a bowl and add fish and other toppings of your choice.
* If you are making your own sushi vinegar, mix 3 tablespoons of rice vinegar with 2 teaspoons of granulated sugar and 1/2 teaspoon of salt.
Watch how to make this on my YouTube Channel.