Poké Bowl

Ingredients

• 14 oz Salmon (Sashimi grade)
• 5.75 oz Rice (Sushi rice)
• 1 Lime
• 4 tbsp soy sauce
• chili powder
• 1 tsp Honey
• 1 Mango
• 0.5 Avocado
• 6 Radishes
• 2 scallions
• 8.8 oz Edamame (shelled and blanched)
• 2 stalks Cilantro
• 1 tbsp black sesame seeds
• 1 tbsp white sesame seeds
• 4.5 oz Wakame seaweed salad
• Salt
• 13 oz Red cabbage

Instructions

1. 1.

   Place salmon in the freezer for 30 minutes (this makes it easier to cut later).

2. 2.

   Wash sushi rice, cook according to instructions, and spread out on a large plate to cool.

3. 3.

   Remove salmon from freezer, check for bones, remove skin with a sharp knife, and cut into approximately 0.79 inch cubes.

4. 4.

   Halve the lime and squeeze out the juice. Mix with soy sauce, chili powder, and honey in a bowl, then add the fish cubes. Mix well, cover, and refrigerate.

5. 5.

   Meanwhile, peel mango, halve, and cut into cubes. Halve the avocado, scoop out the flesh with a large spoon, and cut into thin strips or small cubes. Wash radishes and scallions and slice thinly or julienne.

6. 6.

   Remove edamame beans from pods, rinse briefly, and dry. Wash cilantro, shake dry, and finely chop the leaves. Lightly toast white and black sesame seeds in a non-stick pan without oil.

7. 7.

   Slice red cabbage into very thin strips. Place in a bowl with salt and massage until softened.

8. 8.

   Fill cooled rice into a bowl, then drape prepared vegetables, salad, and fruit on top. Finally, add the marinated salmon cubes to the bowl and sprinkle with sesame seeds and cilantro.