Satisfy your sushi craving with this twist on a hawaiian-inspired salmon poké bowl. It's refreshing, comforting, and incredibly tasty!Subscribe to Jen's channel: http://taste.md/1T2BCK8INGREDIENTS For the fish:1 lb sushi-grade salmon filet, cubed5 tbsp low-sodium soy sauce2 tbsp sesame oil2 tbsp lime juice2 tsp rice wine vinegar½ tbsp sriracha2 tbsp green onion, thinly slicedFor the rice:1 cup sushi rice5 tbsp rice wine vinegar1 tsp sugarSalt, to tasteSeasoned seaweed, to tasteFor the toppings:½ ripe avocado, thinly slicedCucumber slicesRoasted seaweed sheetsBlack and white sesame seedsRECIPECook sushi rice according to package instructions. In a small bowl, combine vinegar and sugar. Once the rice has slightly cooled, gradually pour and fold the mixture into the rice, along with seasoned seaweed. In a bowl, combine soy sauce, sesame oil, lime juice, rice wine vinegar, and green onion. Add cubed salmon and mix gently to combine. To assemble, scoop slightly cooled rice into a bowl, top with seasoned salmon, avocado, cucumber, roasted seaweed sheets, and sesame seeds.___Follow us! We don't bite...unless you're made of food ;)Subscribe to Tastemade | http://taste.md/1QsXIWqSnapchat Discover | http://taste.md/1P9UuDMFacebook | http://taste.md/1Zf0BveInstagram | http://taste.md/1OaAv4PMore daily programming | http://www.tastemade.comWatch us behind the scenes at Snapchat | @tastemade