for 4 person

To marinate the fish

2 tbsp	soy sauce
½ tbsp	yuzukosho (japanese citrus-chilli paste)
2 tsp	sesame oil
2 tsp	sesame seeds, toasted
1 tsp	ginger, finely grated
400 g	salmon fillets, sashimi quality, diced

Rice

350 g	sushi rice
5 dl	water
3 tbsp	rice vinegar
1 tbsp	sugar
1 tsp	salt

Poke bowl

125 g	wakame salad
200 g	cucumbers, cut into slices
1	avocado, cut into slices
½	mango, cut into cubes

How it's done

To marinate the fish

Combine the soy sauce with all the other ingredients up to and including the ginger. Add the salmon, mix, cover and marinate in the fridge for at least 30 mins.

Rice

Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Add the rice and water to a pan and leave to stand for approx. 15 mins. Bring the rice to the boil (uncovered), reduce the heat, simmer until the water has evaporated, leaving small indentations on the surface of the rice. Cover and leave to fluff up over a very low heat for approx. 10 mins.; do not remove the lid. Warm the rice vinegar, sugar and salt in a small pan, stirring until the sugar has dissolved. Place the rice in a wide bowl, drizzle with the warm liquid, separate with a fork, leave to cool.

Poke bowl

Spoon the rice into bowls. Top with the wakame salad, cucumber, avocado, mango and salmon.

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