Poke with Marinated Salmon and Vegetables

To make poke with marinated salmon, start by rinsing the jasmine rice several times under cold water in a colander until the water runs nearly clear.

Use approximately 1.25 parts water for each part of rice (guideline: 1 cup rice to 1¼ cups water). Put the rice in a pot, pour in the measured water, and bring to a boil.

Reduce the heat to low, cover with a lid, and cook for 10-12 minutes until the water is absorbed and the rice is tender. Remove from the heat and let it steam, covered, for another 5 minutes, then fluff with a fork.

Clean the salmon fillet, remove the skin if desired, and cut into smaller cubes roughly 1-1.5 cm.

In a bowl, mix soy sauce, sesame oil, rice vinegar, and lime juice. Add finely chopped spring onion and optionally a little sugar or chili to taste. Stir to make an even marinade.

Add the diced salmon to the marinade, gently mix so all pieces are coated, and chill for 10-30 minutes (a short marinade adds flavor, longer than about 1 hour may change the texture).

Wash the cucumber and carrot. Slice the cucumber into thin half-moons or rounds, grate the carrot coarsely or cut into thin matchsticks so it contrasts well with the rice.

Halve the avocado, remove the pit, and slice or dice just before serving to prevent browning.

Thinly slice the radishes and let cooked edamame drain. If using nori sheets, cut them into fine strips.

Divide portions of cooked jasmine rice into bowls, then arrange the marinated salmon and prepared vegetables (cucumber, carrot, avocado, edamame, radishes, nori to taste) on top.

Sprinkle with sesame seeds and optionally add chili sauce, soy sauce, or extra lime juice to taste. Serve immediately, ideally with chopsticks.