Poke Bowl

Ingredients for 4 servings:

• 2 cup(s) short grain rice
• 600 g salmon
• 1 large cucumber(s)
• 6 m.-large tomato(s)
• 1 m.-sized onion(s)
• 2 spring onions
• some ginger
• 1 garlic clove(s)
• 1 cup(s) soy sauce
• ¼ cup(s) sugar
• ¾ cup(s) rice vinegar
• ¼ cup mirin
• ¼ cup(s) sesame oil
• 1 mango(s)
• some edamame
• 2 carrots
• 2 avocados
• some sesame seeds, roasted
• some nori sheets

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 20 minutes

First things first: One cup holds approximately 150 to 200 ml. Lightly salt the fish on both sides and refrigerate for 2 hours. Cook the rice according to the package instructions. Wash the cucumber and tomatoes. Remove the core and seeds from the tomatoes. Finely dice the cucumber and the remaining tomatoes and place them in a large bowl. Chop the onion and spring onions and add them to the bowl. For the marinade, grate the ginger and garlic into another bowl. Whisk in the remaining ingredients in the order listed. Remove the salmon from the refrigerator and cut into cubes of the desired size. Add the cubes to the vegetables in the large bowl. Spread about 2/3 of the marinade over the rice and mix well. Cut the toppings into any desired sizes. Arrange the cooked, slightly cooled rice in a bowl. Spread the salmon and vegetable mix and toppings on top. Drizzle a little more marinade on top, if desired. Finally, garnish the dish with toasted sesame seeds and nori sheets cut into small strips. You can vary the toppings according to your own preferences.