Salmon poke bowl with avocado, mango, onion pickle & cilantro

This salmon poke bowl is pure freshness in a bowl with juicy fish, fluffy rice, crunchy pickles and that pop of cilantro that just works . It’s light, super tasty and ridiculously easy to make, even on your busiest days. Prep the toppings ahead if you want, mix it all up when you’re hungry, and boom, instant good vibes and serious flavour. Perfect for when you want something healthy without trying too hard! Serves 2 persons.

Ingredients

• 2 salmon fillets, cut into 2 cm cubes

For the rice:

• 250 g rice for sushi
• 2 tablespoons of soy sauce
• 1 teaspoon of vinegar
• 1 tsp sesame oil
• 1 tsp sesame seeds
• Salt & Pepper

For the poke bowl:

• 1 cucumber, sliced
• 1 avocado, diced
• ½ cabbage, finely chopped in a mandolin
• 2 tbsp of chopped onion,
• 200 gr edamame, boiled
• 1 mango, sliced

For serving

• 2 tablespoons sesame seeds, black or white
• 2 tablespoons fresh coriander, leaves
• 1 lime, in wedges
• 2 tablespoons of chives, chopped, slices of chives

Cooking Instructions

• Preheat the oven to 180^oC (356^oF)
• Place the salmon cubes on a baking tray lined with parchment paper.
• Bake for 3-5 minutes.
• Boil the rice following the instructions in the recipe. Once boiled, add all the remaining ingredients, cover with a clean towel and remove from the heat. Serve the rice in a deep bowl with the rest of the vegetables and the salmon.
• Garnish with extra sesame seeds, fresh cilantro, lime and sprouts.