Salmon Avocado Poke Bowl

Ingredients

• 1 cup short-grain white rice
• 1 pound sashimi-grade salmon
• 1/4 cup soy sauce
• 1 1/2 tablespoons rice vinegar
• 1/2 tablespoon sugar
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon garlic powder
• 2 scallions, thinly sliced
• Sliced cucumber
• Sliced radish
• 1 large avocado, cubed
• Furikake
• Red pepper flakes

Directions

1. Begin with the rice so it can cook while you get everything else ready. Rinse it several times in cool water, using your hands to lightly rub the grains, until the runoff looks less milky. Cook it as directed on the package, or use a rice cooker. Fluff the finished rice, then leave it covered until serving.
2. With a gentle touch, press over the salmon to check for any pin bones still in the fillet. If you find any, pull them out with needle-nosed pliers. Make 1/2-inch cubes from the salmon, transfer them to a medium bowl, and put the bowl aside.
3. For the dressing, use a small bowl to mix the soy sauce with the rice vinegar, sesame oil, sugar, and garlic powder. The sugar and garlic powder may stay a little grainy, and that is fine.
4. Scatter the scallions into the salmon bowl, but reserve 1 to 2 tablespoons for finishing. Pour the soy sauce mixture over the salmon and scallions. Fold everything together gently with a large spoon or rubber spatula.
5. Spoon the rice into the bowls, dividing it evenly, and add the salmon on top. Finish with the reserved scallions, cucumber slices, radish slices, avocado cubes, furikake, and red pepper flakes, if using. Eat the poke bowls right away.