Blackened Salmon Poke Bowl with Mango and Avocado

Ingredients

• 450 g skinless salmon fillet
• 1,5 cup sushi rice
• 3 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 3 tbsp soy sauce
• 1 tsp fresh ginger, grated
• 1 unit garlic clove, minced
• 1 tsp honey
• 1 unit ripe mango
• 1 unit avocado
• 1 cup English cucumber
• 3 unit green onions
• 2 tsp toasted sesame seeds
• 0,25 cup fresh cilantro

Instructions

1. 1

   Rinse 1.5 cups of sushi rice under cold water until it runs clear, then cook with 2.25 cups water; once tender, fold in 2 tbsp rice vinegar and 1 tsp sugar and let cool slightly.

2. 2

   Pat 1 lb (450 g) skinless salmon dry and cut into 1-inch cubes; toss with 1 tbsp toasted sesame oil, 1 tsp smoked paprika and a pinch of salt.

3. 3

   Heat a nonstick skillet over medium-high heat until a drop of water dances across the surface, then sear the salmon 60-90 seconds per side until the edges caramelize but the centre stays blush-pink.

4. 4

   Whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp grated fresh ginger, 1 minced garlic clove and 1 tsp honey until emulsified and glossy.

5. 5

   Dice 1 ripe mango and 1 avocado into 1/2-inch cubes; thinly slice 3 green onions on the bias.

6. 6

   Divide the warm rice among 4 bowls and arrange the salmon, mango, avocado and 1 cup shredded English cucumber in tidy sections.

7. 7

   Spoon the soy-ginger dressing generously over the top, letting it pool into the rice.

8. 8

   Finish with a shower of green onions, 2 tsp toasted sesame seeds and a scattering of fresh cilantro leaves.