Salmon poke with avocado, edamame and mango

Ingredients

For 1 serving

• Sushi rice70 g
• Salmon fillet100 g
• Avocado40 g
• Edamame50 g
• Mango60 g
• Cucumber60 g
• Soy sauce10 ml
• Rice vinegar1 tablespoon
• Sesame seeds5 g
• Spring onions1

Contains: gluten, soy, fish, sesame,

In season: June – September

Method

1. Rinse the sushi rice in a sieve under cold water, rubbing it with your fingers, until the water runs almost clear.
2. Put it in a small pan with cold water to cover by about a finger's width, bring to the boil over medium heat, then turn to the lowest heat, cover and cook for 12–15 minutes without lifting the lid, until the water is absorbed. Turn off the heat, season with the rice vinegar, folding gently with a spatula, and spread it on a plate to cool slightly.
3. Meanwhile remove the skin and any bones from the salmon, cut it into cubes of about 1.5 cm and leave it to marinate in the fridge for 10 minutes with the soy sauce; use previously frozen salmon, the only kind that is safe to eat raw.
4. Bring a small pan of water to the boil and cook the edamame for 4 minutes, until tender but still firm; drain and run them under cold water.
5. Peel the avocado and mango and cut them into 1 cm dice; wash the cucumber and dice it the same size; trim the spring onion and slice it into thin rings.
6. Put the rice in the bottom of the bowl, arrange the salmon with its marinade, the avocado, mango, cucumber and edamame in sections on top, then finish with the spring onion and sesame seeds.