Salmon and avocado poké bowl

Preparation – 20 minutes

Fill the saucepan with water and boil to cook the sushi rice. Check the packaging to see exactly how long the rice needs to cook and how much water is required.

In a bowl, combine 3 tablespoons of soy sauce with 2 teaspoons of toasted sesame oil and the juice of half a lime.

Cut the raw salmon into small cubes and add to the bowl. Mix well and season with salt and pepper.

Remove the edamame beans from their pods. Drain the small can of sweetcorn. Wash the cucumber and slice it into fine strips. Clean and peel the carrots, then cut them into slices or strips (julienne) as finely as possible.

Add 2 tablespoons of mayonnaise and a small splash of cream to a bowl. Beat well with a whisk; the cream is needed to make the mayonnaise more liquid.

Add 1 or 2 teaspoons of wasabi paste to taste the mayonnaise. Mix well, taste and decide if you want to add more wasabi paste.

Finishing the salmon and avocado poké bowl – 10 minutes

Drain the sushi rice, if necessary, and allow it to cool. Stir 3 tablespoons of sushi vinegar through the sushi rice.

Spoon the sushi rice into two lovely bowls. Cut ½ avocado into thin slices and place on top of the rice. Do the same with the marinated salmon, cucumber, carrot, sweetcorn and edamame beans.

Drizzle wasabi mayonnaise over the top of the poké bowls and garnish with black and white sesame seeds. Enjoy your meal!