Salmon Poke Bowl

• 300 g sashimi-grade salmon, cubed
• 200 g sushi rice, cooked
• 120 g edamame beans
• 1 cucumber, sliced
• 2 tbsp soy sauce
• 1 tsp toasted sesame seeds

Directions

1. 1Toss the salmon with soy sauce and a few drops of sesame oil; chill 10 minutes.
2. 2Season the warm rice with rice vinegar and let it cool to room temperature.
3. 3Blanch the edamame for two minutes and cool under cold water.
4. 4Build the bowl in sections and finish with sesame seeds.