Colourful Poke Bowl

What it takes to create an amazing, tasty and colourful poke bowl? Make sure you get fresh ingredients and align them nicely in your bowl. You can also play with the flavouring, you can use different fish (tuna, trout, beef or vegetarian) add chili, kimchi, other veggies or garnishing.

In addition to a variety of flavourings and colours, I like a variety of shapes and extra textures, too, so I’ll purposely cut the ingredients in different ways every time!

Ingredients (For the poke bowl):

1 cup short-grain white rice

1 pound sashimi-grade salmon

1/4 cup soy sauce

1 1/2 tablespoons rice vinegar

1/2 tablespoon sugar

1 teaspoon toasted sesame oil

1/4 teaspoon garlic powder

2 scallions, thinly sliced

Other toppings for your bowl: Sliced cucumber Sliced radish 1 large avocado, cubed or nicely sliced up Red pepper flakes Carrots Edamame beans Cucumber White/Black sesame seeds Spring onions Dried onion for gorgeous crunchiness Microgreens for garnishing

Step by step:

Cook the rice first: Start the rice first and prep the rest of the ingredients while it cooks. Rinse the rice a few times under cool water, rubbing it gently with your hands, until the water isn't quite so cloudy. Then cook the rice according to package instructions or in a rice cooker. Fluff and keep covered until ready to eat.

Prepare the salmon: Gently pat the salmon all over to make sure that there are no pin bones still lodged in the fillet; if there are, use needle-nosed pliers to remove them. Cut the salmon into 1/2-inch cubes. Add the salmon into a medium bowl and set aside.

Make the dressing: In a small bowl, stir together the soy sauce, rice vinegar, sesame oil, sugar and garlic powder. The garlic powder and sugar will not dissolve completely, but that's fine.

Combine the salmon and the dressing: Add the sliced scallions to the bowl with the salmon, saving 1 to 2 tablespoons for garnish. Add the soy sauce mixture to the salmon and scallions. Using a large spoon or a rubber spatula, gently mix the salmon with the soy sauce mixture.

Serve: Divide the rice between each bowl and then the salmon. Top with the rest of the sliced scallions, sliced cucumber, sliced radishes, avocado, or red pepper flakes, if you like. The poke bowl is best enjoyed immediately!