Sushi Rice:
- Cook rice in rice cooker if you have one.
- Place cooked rice in a flatter bowl and add the rice vinegar, sugar and salt. Use a rice paddle or stiff spatula to incorporate the vinegar, sugar and salt using a mixing and chopping motion.
You can adjust the amount of vinegar, sugar and salt to your liking using these amounts as a guide to approximate proportions.
Shoyu Salmon Sauce:
Place all ingredients in a small bowl and whisk to combine. Will last in the refrigerator for several days so feel free to make ahead or make extra.
Pickled Red Onions:
- Slice one medium red onion thinly. Place onion in a jar or glass container. It’s OK if the sliced onion fills the container, they will reduce in size by half once they begin pickling.
- Heat vinegar with salt, sugar, thyme and peppercorns for 60 seconds in microwave to dissolve sugar and salt. Pour mixture over the onions, mix well and let sit at room temp. Initially, the liquid won’t cover the onions but the onions flatten down and the liquid amount is perfect.
- Refrigerate after letting them sit out for half hour to an hour. Shake several times as well.
Will keep in the refrigerator for 2–3 weeks.
Everything Bagel Seasoning:
Mix together and store in a cool dry place in a sealed container.
Poke Bowl:
1. Place the pieces of salmon in a mixing bowl and add a tablespoon or two of the shoyu sauce, some fresh sliced green onions and mix well.
2. Place rice in the bowl, then add the various elements as haphazardly or artistically as you’d like!
3. Top with some more bagel seasoning and shoyu sauce as desired. If you have furikake, you could use some of that as well.
