Salmon Poke Bowl with Edamame, Cucumber & Seaweed

Ingredients

For 2 portions

• 🐟 250g salmon (raw, fillet)
• 🥣 2 Tbsp soy sauce
• 🏺 2 Tsp sesame oil
• 🍋 1 Tbsp fresh lime juice
• 🍚 150g white rice (dry)
• 🥤 200ml tap water
• 🥣 1.5 Tbsp rice vinegar
• 🍚 1 Tsp sugar
• 🫘 120g edamame, cooked
• 🥒 150g cucumber
• 🪸 40g wakame
• 🧅 2 medium spring onions
• 🌰 2 Tsp sesame seeds
• 🍋 1 piece lime

Method

1. Use only very fresh, sushi-grade salmon, or salmon that has been frozen first, from a fishmonger you trust.
2. Rice: rinse the rice (sushi rice is best) until the water runs clear. Put it in a pan with the water, bring to the boil, cover and cook on the lowest heat for 12 minutes. Rest, covered, for 10 minutes. Stir the rice vinegar, sugar and a pinch of salt together, fold into the rice and leave to cool to room temperature.
3. Remove the skin from the salmon and cut it into 2 cm cubes. Toss with the soy sauce, sesame oil and lime juice and chill for 10 minutes (no longer, or the lime starts to "cook" it).
4. Cook the edamame in boiling water for 3 minutes, then cool under cold water. Thinly slice the cucumber and spring onions. If the wakame is dried, soak it in cold water for 5 minutes and squeeze dry.
5. Spoon the rice into two bowls. Arrange the salmon, edamame, cucumber and wakame in sections on top.
6. Scatter with the spring onions and sesame seeds, spoon over any marinade left in the bowl and serve with lime wedges.