Ingredients:

• 1.5 cups of gluten free sushi rice

• Sushi-grade salmon

• 1 carrot, grated

• 1 cucumber, chopped

• 1 avocado, chopped

• 1 cup frozen or canned corn

• Seaweed (optional for serving)

• 1 tablespoon rice vinegar

• Soy sauce (gluten-free) for serving

• Cold sake (optional, for pairing)

Equipment:

• Rice maker

Preparation:

1. Prepare the Rice:

   • Rinse the sushi rice thoroughly under cold water until the water runs clear.

   • Cook the rice in a rice maker, following the manufacturer’s instructions for water quantity.

   • Once cooked, mix in 1 tablespoon of rice vinegar while the rice is still warm. Set aside to cool slightly.

2. Prepare the Corn:

   • If using frozen corn, boil it for 5 minutes and let it cool. If using canned corn, simply drain and set aside.

3. Chop the Ingredients:

   • Cut the sushi-grade salmon into small bite-sized pieces.

   • Chop the cucumber and avocado into cubes.

   • Grate the carrot.

4. Assemble the Bowl:

   • Start with a base of rice in your bowl.

   • Arrange the salmon, cucumber, avocado, grated carrot, and corn neatly on top of the rice.

5. Serve and Enjoy:

   • Serve with a side of seaweed and gluten-free soy sauce for dipping or drizzling.

   • Pair your poke bowl with a chilled glass of sake if desired.

Enjoy:
This poke bowl is light, fresh, and perfect for a gluten-free meal.