If you like sushi but can’t be bothered making it at home, try this easy salmon poke bowl. It’s one of my husband’s favourites!

Serves 4—DF/GF

1 1/2 cup (309 g) uncooked sushi rice
1 3/4 cups (430 mL) water
3 tbsp (45 mL) rice vinegar
1 tbsp (13 g) granulated sugar 15 ml
3/4 lb (338 g) finely diced sushi grade salmon
1 tbsp (15 mL) tamari or low sodium soy sauce
2 tsp(10 mL) rice wine vinegar
2 tsp (10 mL) sesame oil
1 1/2 tsp (23 mL) lemon juice
1/2 tsp (0.5 g) minced ginger 2.5 ml
1/2 tsp (1 g) minced garlic .5 ml
1/2 cup (75 g) diced ripe avocado
2 tsp (6 g) sesame seeds 10 ml

1. Bring the rice and water to a boil. Reduce the heat to the lowest, cover the rice, and cook for 10 minutes. Remove pan from the heat and let rice stand, covered, for 10 more minutes. While the rice is hot, add the rice vinegar and sugar and stir well. Place the rice mixture in 4 serving bowls.

2. Just before serving, mix salmon with soy sauce, rice wine vinegar, sesame oil, lemon juice, ginger, and garlic. Spoon over rice and garnish with avocado and sesame seeds.