Blackened Salmon Poke-Style Bowl with Mango and Avocado

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.

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.

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

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.

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.

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

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

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