Salmon Poke Bowl

• 250 g sushi-grade salmon
• 150 g sushi rice
• 1 avocado
• 0.5 cucumber
• 100 g shelled edamame
• 2 spring onions
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 5 g fresh ginger
• 1 tsp sesame seeds
• sea salt, to taste

Method

0 of 6 steps done

1. 11. Rinse the rice until the water runs clear, then simmer it, covered, for 12 minutes and let it rest for 10.
   Start 12 min timer
2. 22. Season the warm rice with the rice vinegar and a pinch of salt, and let it cool a little.
3. 33. Cut the salmon into 2 cm cubes and toss with the soy sauce, sesame oil and grated ginger; chill while you prep.
4. 44. Cook the edamame in boiling water for 3 minutes, then cool.
   Start 3 min timer
5. 55. Slice the avocado, cucumber and spring onions.
6. 66. Build the bowls: rice, salmon, avocado, cucumber and edamame, finished with spring onions and sesame seeds.