Poké-Bowl with Avocado and Rice

Ingredients

• 250 g parboiled rice
• Salt
• 500 g very fresh salmon fillet (sushi quality)
• 10 g ginger (1 piece)
• 5 tbsp Japanese soy sauce
• 3 tbsp Sesame oil
• 15 g white sesame (1 tbsp)
• 15 g black sesame (1 tbsp)
• 4 cloves garlic
• 250 g large avocado (1 large avocado)
• 1 Lime (juice)
• 90 g spring onions (3 spring onions)
• 30 g daikon sprouts

Instructions

1. 1.

   Cook the rice in 2.5 times its volume of boiling salted water according to package instructions for about 10–15 minutes and let it cool.

2. 2.

   Meanwhile, rinse the salmon fillet, pat dry, and cut into 1.5 cm cubes; peel and finely chop the ginger. Mix soy sauce with 2 tbsp sesame oil and ginger in a shallow dish, add the fish, and marinate for 15 minutes in the refrigerator.

3. 3.

   In a hot pan without fat, toast the sesame seeds over medium heat until fragrant. Peel and mince the garlic. In another pan, heat the remaining sesame oil and sauté the garlic for 2 minutes.

4. 4.

   Halve the avocados, remove the pits, scoop out the flesh, dice into small cubes, and drizzle with lime juice. Trim, wash, and slice the spring onions into thin rings; rinse and pat dry the daikon sprouts.

5. 5.

   Distribute the rice in four bowls, top with the salmon cubes, then scatter avocado cubes, spring onion rings, garlic, daikon sprouts, and sesame seeds over everything.