Poke Bowl with salmon, avocado, mango, onion pickle and cilantro.

Serves 2 persons

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

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.