Restaurant Quality Poke Bowl

Rinse sushi rice under cold water until the water runs clear. Combine with 360ml water in a rice cooker or heavy pot and cook until tender.

In a small bowl, whisk 3 tbsp rice vinegar, sugar, and sea salt. Fold the mixture into the hot rice gently, then spread the rice out to cool to room temperature.

Prepare the poke bowl sauce by whisking soy sauce, sesame oil, 1 tbsp rice vinegar, honey, and grated ginger in a non-reactive mixing bowl.

Toss the cubed salmon in the marinade and let it rest for 20 minutes to allow the flavors to penetrate the fish.

Slice the avocado, cucumber, and radishes. Steam the edamame beans if not already cooked.

Assemble the bowls: distribute the seasoned rice into 4 bowls. Top with the marinated salmon, edamame, cucumber, radish, and avocado.

Garnish with spring onions, shredded nori, toasted sesame seeds, and pickled ginger before serving.