Experience the elegance of sushi in poke bowl form. Popsie's wild Alaskan salmon is individually flash-frozen to sushi-grade standards—safe to eat raw when properly thawed. Layer it over seasoned sushi rice with crisp vegetables, creamy avocado, and umami-rich miso dressing for a restaurant-quality bowl that celebrates salmon's buttery, delicate flavor without the rolling effort.

Ingredients

• 8 oz sushi-grade wild Alaskan salmon (flash-frozen, thawed in refrigerator)
• 2 cups cooked sushi rice, cooled and seasoned with rice vinegar
• 1 ripe avocado, sliced
• 1 cucumber, julienned
• 1 cup shredded carrots
• 4 oz edamame, cooked and shelled
• 2 tbsp pickled ginger (from sushi supply aisle)
• Wasabi to taste
• 3 tbsp soy sauce
• 1 tbsp mirin or honey
• 1 tsp sesame oil
• Sesame seeds and nori (seaweed) strips for garnish
• Green onion, thinly sliced (optional)

Instructions

1. Thaw the salmon: Remove flash-frozen salmon from freezer and thaw in refrigerator for 6-8 hours. Pat dry gently with paper towels.
2. Prepare the dressing: Whisk together soy sauce, mirin, and sesame oil. Set aside.
3. Slice the salmon: Using a very sharp knife, slice the thawed salmon against the grain into quarter-inch thick slices. Keep chilled until serving.
4. Assemble the bowls: Divide seasoned sushi rice evenly between two bowls. Arrange salmon slices overlapping on top of the rice.
5. Add components: Arrange avocado, cucumber, carrots, and edamame artfully around the salmon, creating sections of color and texture.
6. Dress: Drizzle the miso-soy dressing over the bowl. Add pickled ginger, wasabi, and sesame seeds.
7. Garnish: Top with nori strips and green onion if desired. Serve immediately with any remaining dressing on the side.