Ingredients
The following ingredients have 4 Servings
- 2 1/2 cups water
- 2 cups sushi rice, rinsed until the water comes out clear
- 3 tablespoons unseasoned rice vinegar
- 1/2 teaspoon sea salt
- 1/2 cup coconut aminos
- 1 teaspoon fish sauce
- 2 teaspoons rice vinegar
- 2 teaspoons fresh grated ginger
- 2 teaspoons grated garlic
- 2 teaspoons chili sauce
- 2 teaspoons toasted sesame oil
- Optional: pinch chili flakes
- 1 cucumber, thinly sliced
- 1 red onion, thinly sliced
- 1 lb sushi grade salmon or tuna
- 2 tablespoons good quality mayonnaise
- 2 teaspoons Sriracha, more to taste
- Mango, diced
- 1 Avocado, thinly sliced
- 1 tablespoon sesame seeds
- 1/4 cup toasted Nori, thinly sliced
- 1/4 cup scallions, thinly sliced
- 1/4 cup Edamame, steamed or frozen and defrosted
- Carrots, sliced thin
- 1 shallot, sliced thin and pan-fried in avocado oil
- 1 red chili, sliced
Instruction
- 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: Rinse your rice. Place in the insert of your Instant Pot. Add water, salt, and vinegar. Toss and close the lid. Set the valve to sealing. Set manual to 9 minutes. Quick release and mix.
- Chop all garnishes and set side. Assemble and enjoy.
