Ingredients:

  • 300g short-grain sushi rice
  • 350ml filtered water
  • 45ml rice vinegar
  • 10g granulated sugar
  • 5g sea salt
  • 200g sashimi-grade Ahi Tuna, cubed
  • 200g sashimi-grade Atlantic Salmon, cubed
  • 60ml low-sodium soy sauce
  • 15ml toasted sesame oil
  • 10ml rice vinegar for sauce
  • 5g freshly grated ginger
  • 5g sriracha
  • 1 small cucumber, sliced
  • 1 ripe avocado, sliced
  • 20g shelled edamame, steamed
  • 10g shredded nori
  • 5g toasted sesame seeds
  • 2 green onions, sliced

Instructions:

  1. Rinse 300g short grain rice in a fine mesh sieve until the water runs clear. Note: This removes excess surface starch that makes rice gummy.
  2. Combine rice with 350ml filtered water in a pot. Bring to a boil, then simmer on low for 15 minutes until the water is absorbed and small steam vents appear.
  3. Mix 45ml rice vinegar, 10g sugar, and 5g sea salt. Fold this into the warm rice using a slicing motion with a spatula. Let it cool to room temperature.
  4. Cube 200g Ahi Tuna and 200g Atlantic Salmon into 1.5cm pieces until they look like uniform, shimmering jewels.
  5. Combine 60ml soy sauce, 15ml toasted sesame oil, 10ml rice vinegar, 5g grated ginger, and 5g sriracha.
  6. Toss the cubed fish in the sauce until every surface is glossy and coated. Note: Only do this for 5 minutes to keep the texture firm.
  7. Slice 1 cucumber, 1 avocado, and 2 green onions. Steam 20g edamame until they are bright green and tender.
  8. Place a generous scoop of rice in a bowl, then arrange the marinated poke receta atun and salmon on top.
  9. Sprinkle with 10g shredded nori, 5g toasted sesame seeds, and the sliced onions.