Poke bowl met zalm

Ingredients

• 300 g sushi rice
• 2 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 400 g fresh salmon fillet (sashimi-grade)
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sriracha
• 1 ripe avocado
• 1/2 cucumber
• 6 radishes
• 100 g shelled edamame (fresh or thawed)
• 2 tsp sesame seeds
• 2 spring onions, finely sliced

Instructions

1. 1

   Cook the sushi rice according to the package instructions. Rinse the rice with cold water afterward and let it cool.Mix the rice vinegar, sugar and salt in a small bowl and stir until everything is dissolved. Fold this mixture through the still-warm rice and allow to cool to room temperature.Cut the salmon fillet into cubes of about 2 cm. Use a sharp knife and make sure the salmon is well chilled — that makes it easier to slice.Mix the soy sauce, sesame oil and sriracha in a bowl. Add the salmon cubes and let them marinate for 10 minutes in the fridge.Slice the avocado, halve the cucumber into thin slices and cut the radishes into thin rounds. Shell the edamame if you're using frozen edamame.Divide the rice among the bowls. Arrange the marinated salmon, avocado, cucumber, radishes and edamame on top.Sprinkle each bowl with sesame seeds and spring onions. Add a splash of soy sauce to taste and serve immediately.