Salmon & avocado poke bowl

📝 Ingredients

• 100 g very fresh salmon (sashimi grade)
• 80 g sushi rice
• 1 tbsp rice vinegar
• 1 tsp sugar
• ½ avocado, sliced
• 3 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp freshly grated ginger
• 2 tbsp mayo
• 1 tsp sriracha
• Cucumber, edamame, nori seaweed strips
• Sesame seeds, green onion, lime

🍴 Utensils

• Saucepan
• Two bowls
• Very sharp knife

📖 Steps

1. IMPORTANT: use sashimi-grade salmon or salmon frozen at -20°C for 24 h (kills parasites). Cut into 2 cm cubes with a very sharp knife.
2. Marinate the salmon: mix the soy sauce, sesame oil and ginger. Add the salmon and marinate for 10 min in the fridge (no longer — the acidity lightly "cooks" the fish).
3. Cook the sushi rice. Mix the rice vinegar and sugar and microwave for 10 sec to dissolve. Fold into the hot rice, mix gently and let cool.
4. Make the spicy mayo: mix the mayo and sriracha.
5. Assemble the bowl: rice as the base, marinated salmon in the center, avocado, sliced cucumber, edamame, seaweed.
6. Drizzle with the spicy mayo and sprinkle with sesame seeds and green onion.
7. Squeeze over some lime and serve immediately — raw salmon doesn't keep.