Blackened Salmon Poke Bowl with Mango and Avocado

Ingredients

• 1,5 cup sushi rice
• 450 g skinless salmon fillet
• 1 tbsp smoked paprika
• 1 tbsp toasted sesame oil
• 3 tbsp soy sauce
• 3 tbsp rice vinegar
• 1 tsp fresh ginger, grated
• 1 unit garlic clove, minced
• 1 unit ripe mango, diced
• 1 unit avocado, sliced
• 1 cup cucumber, shredded
• 2 tbsp green onions, sliced
• 1 tsp toasted sesame seeds

Instructions

1. 1

   Rinse 1½ cups sushi rice under cold water until it runs clear, then simmer with 2 cups water, covered, for 18 minutes; rest off heat for 10 minutes and fold in 2 tbsp rice vinegar and 1 tsp sugar.

2. 2

   Pat 1 lb (450 g) skinless salmon dry and cut into ¾-inch cubes.

3. 3

   In a small bowl, whisk 1 tbsp smoked paprika, 1 tsp garlic powder, ½ tsp cayenne and ½ tsp salt; toss with the salmon until evenly coated.

4. 4

   Heat 1 tbsp toasted sesame oil in a non-stick skillet over medium-high until the oil shimmers without smoking.

5. 5

   Sear the salmon cubes 45 seconds per side until a dark crust forms but the centres remain rare; transfer to a plate.

6. 6

   Whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp grated fresh ginger, 1 minced garlic clove and 1 tsp honey to emulsify the dressing.

7. 7

   Divide the warm rice among 4 bowls and arrange the salmon, 1 diced ripe mango, 1 sliced avocado and 1 cup shredded cucumber in colourful sections.

8. 8

   Spoon the dressing generously over the top and finish with 2 tbsp thinly sliced green onions and 1 tsp toasted sesame seeds.