Blackened Salmon Poke-Style Bowl with Mango and Avocado

Ingredients

• 1 lb salmon fillets
• 1,5 cup sushi rice
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 3 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp fresh ginger, grated
• 1 unit garlic clove
• 1 unit ripe mango
• 1 unit avocado
• 0,5 cup shelled edamame
• 3 unit green onions
• 1 tbsp toasted sesame seeds

Instructions

1. 1

   Rinse 1½ cups sushi rice under cold water until it runs clear, then cook with 1¾ cups water; once done, fold in 2 tbsp rice vinegar and let cool to just warm.

2. 2

   Pat 1 lb salmon fillets very dry, then rub all over with 2 tsp smoked paprika, 1 tsp garlic powder, ½ tsp cayenne, and ½ tsp salt.

3. 3

   Heat 1 tbsp toasted sesame oil in a heavy skillet over medium-high until it shimmers without smoking, about 90 seconds.

4. 4

   Sear the salmon skin-side down for 4 minutes until a deep crust forms, flip and cook 2–3 more minutes until the centre flakes easily; rest 5 minutes, then flake into large chunks.

5. 5

   In a small bowl, whisk 3 tbsp soy sauce, 1 tbsp lime juice, 1 tsp grated ginger, 1 minced garlic clove, and 1 tsp honey until emulsified.

6. 6

   Dice 1 ripe mango and 1 avocado into ½-inch cubes and thinly slice 3 green onions on the bias.

7. 7

   Divide the warm rice among 4 bowls, then arrange salmon, mango, avocado, ½ cup shelled edamame, and green onions in tidy sections.

8. 8

   Drizzle generously with the soy-lime dressing, scatter 1 tbsp toasted sesame seeds overtop, and serve immediately while the salmon is still warm.