Totto Sushi & Grill Fire Blossom Poke Bowl
Ingredients
For the rice:
- 2 cups Japanese short-grain rice
- 2 cups water
- ¼ cup rice vinegar
- 4 tbsp sugar
- 1 tsp salt
For the spicy tuna and spicy salmon:
- 4 oz sashimi-grade tuna
- 4 oz sashimi-grade salmon
- 6 tsp siracha sauce
- 2 tsp spicy mayo
- 1 tsp chili oil
- 2 tsp scallions, chopped
For the toppings:
- ½ avocado, chopped
- ¼ cup red onion, chopped
- ¼ cup fried garlic
- ¼ cup edamame
- 1 tbsp masago
- Scallions to taste
Instructions
For the rice:
- Cook the rice in water until tender.
- While the rice is cooking, heat the vinegar, sugar, and salt in a saucepan and whisk until the sugar has dissolved.
- Transfer the rice to a large mixing bowl and drizzle it evenly with the sushi vinegar.
- Use a spatula or rice paddle to mix the rice and vinegar.
- Let the rice cool for 1-2 hours until it nearly reaches room temperature.
For the fish:
- Chop the tuna and salmon into small cubes and mix with sriracha, spicy mayo, chili oil, and scallions.
For assembling the bowls:
- Add the rice to a bowl and top with avocado, red onion, fried garlic, edamame, and marinated tuna and salmon.
- Drizzle with spicy mayo and sriracha.
- Garnish with masago and scallions and serve with soy sauce on the side, if desired.