Salmon Poke Sushi Bowl

Preparazione

1. Cook the sushi rice

   Place the rice in a sieve over a saucepan and rinse with cold water to remove the starch. Replace with fresh water 3-4 times until the water turns clear.

   After cleaning the rice, put 350ml of cold water and the rice into a pan and leave to soak for 30 minutes.

   Place over a hob, and bring the water to a boil on a high heat with the lid on.

   As soon as it is bubbling, reduce to the lowest setting for 12 minutes, keeping the lid on.

   Don't lift the lid at al during the cooking process. After 12 minutes, take off the heat and rest for 20 minutes.

   Transfer to a large mixing bowl. Sprinkle 70ml of sushi vinegar onto the rice, mixing it well, so that all the rice grains are coated.

   After mixing in the vinegar, leave to cool for a further 30 minutes, after which the rice is ready to make poke and sushi.

2. Separate the cooled rice into two bowls for the poke.

3. To assemble, open the salmon - already sliced and cubed, and place half of the portion onto each side of the rice bowl, followed by the green wakame salad.

4. Slice the avocado into half, remove the stone, cube the avocado and add half to each bowl.

5. Add half the shredded carrot and edamame to the middle of each bowl.

6. Drizzle each bowl with the poke sauce and finish with a sprinkle of sesame seeds.