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Export 23 ingredients for grocery delivery
Step 1
Make the seasoned rice: Using a fine mesh sieve/strainer, rinse the rice
Step 2
** Pour the water, vinegar, sesame oil and salt into a small saucepan (with a fitted lid) set over medium-high heat
Step 3
Stir to combine
Step 4
Bring the liquid to a boil
Step 5
Add the rinsed rice, stir to combine evenly with the liquid and return to a boil before securing it with a tight fitting lid and reducing the heat to low
Step 6
Simmer the rice for 18 minutes
Step 7
Remove the lid, fluff up the rice to make sure all the liquid is absorbed
Step 8
Turn off the heat and let it sit on the hot stove for 2-3 minutes longer after fluffing it again
Step 9
Alternatively, add all ingredients to a rice cooker and cook
Step 10
Make the Poke: Meanwhile in a large bowl, mix together the soy sauce, green onions, 1 tablespoon sesame oil, rice vinegar and ginger juice from jar of pickled ginger
Step 11
Add the tuna and salmon, toss to coat
Step 12
Set aside.Make the cucumber salad: In a small bowl, toss everything together.When the rice is done cooking, fluff it up and let it cool for 20 minutes.Make the wasabi citrus sauce by mixing everything together in a small bowl.To assemble, divide the rice between 4 bowls, top with the salmon and tuna poke, cucumber salad and any of the desired toppings
Step 13
Drizzle the bowls with the wasabi citrus sauce.**Don’t skip this quick, easy step—rinsing the rice before you cook it washes away some of the starch that’s on the surface of the rice, which is a good thing in this case
Step 14
It’ll help ensure that your rice is nice and fluffy, instead of mushy or gummy.
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