📖 Instructions

1. First, let's tackle the sushi rice. Rinse 1 cup of sushi rice in a fine-mesh sieve until the water runs clear. This removes excess starch for better texture. Cook the rice according to package directions, typically a 1:1 ratio of rice to water. Once cooked, fluff the rice gently with a fork and set it aside to cool slightly.
2. Next, prep the pickled ginger. You can use store-bought pickled ginger for convenience, or if you're feeling ambitious, try pickling your own ginger. If making your own, thinly slice fresh ginger and cover it with rice vinegar, sugar, and a pinch of salt. Let it sit for at least 30 minutes to develop flavor. (Pro-tip: the longer it sits, the more intense the flavor!)
3. Now for the seaweed salad. Again, store-bought is great, but you can make your own with dried wakame seaweed. Rehydrate the seaweed according to package instructions. You can toss it with some rice vinegar or sesame oil for extra zing!
4. Let's move on to the poke! Choose your favorite fish—sushi-grade tuna, salmon, or even octopus work well. Dice the fish into bite-sized pieces. Gently toss it with a little soy sauce, sesame oil, and a pinch of sesame seeds. It’s all about subtle flavor enhancement here.
5. Time to assemble your masterpiece! Start with a layer of sushi rice at the bottom of your serving bowls. Next, add your perfectly prepped poke. Top it with a generous spoonful of the bright pickled ginger, then add your seaweed salad.
6. For extra flair, maybe add some avocado slices, edamame, or some shredded carrots. Be creative! You can also drizzle with a little extra sesame oil or sriracha for some fiery kick. Serve immediately and enjoy your amazing creation!