Salmon Poke Bowl

• Short Grain Rice(280 g)
• Salmon(500 g)
• Edamame(200 g)
• Cucumber(1)
• Avocado(1)
• Nori(2)
• Green Onions(3)
• Soy sauce(4 tbsp)
• Sesame oil(2 tbsp)
• Rice Vinegar(2 tbsp)
• Lime(1)
• Honey(1 tbsp)
• Sesame seeds(2 tsp)

Method

1. 1

   Rinse {Sushi Rice} well, then add to a saucepan with 420ml water. Bring to a boil, cover, reduce the heat, and cook until tender.

   ~12 min

2. 2

   While the rice cooks, cut {Salmon} into bite-size pieces. Slice {Cucumber}, cube the {Avocado}, thinly slice the {Scallions}, and cut the {Nori} into thin strips.

   ~8 min

3. 3

   In a bowl, toss the {Salmon} with {Soy sauce}, half the {Sesame oil}, and half the {Rice Vinegar}.

   ~2 min

4. 4

   Heat a nonstick pan over medium-high heat. Cook the salmon for 3 to 4 minutes, turning once, until lightly seared and just cooked through. In the last 2 minutes, add the {Edamame} to warm through.

   ~4 min

5. 5

   Whisk the remaining {Soy sauce}, remaining {Sesame oil}, remaining {Rice Vinegar}, the juice of {Lime}, and {Honey} into a quick dressing. Fluff the rice and let it sit off the heat for 2 minutes.

   ~4 min

6. 6

   Divide the rice between bowls and arrange the salmon, {Cucumber}, {Avocado}, {Edamame}, and {Scallions} over the top. Spoon over the dressing and finish with {Sesame seeds} and {Nori}.