Ingredients:

For the Salmon:

• 400g Salmon Fillet
• 2 Tbsp Tamari
• 1 teaspoon Rice wine vinegar, or apple cider vinegar
• 1 teaspoon Sriracha
• 1 teaspoon Sesame oil
• 1 teaspoon of sesame seeds

For the sushi rice:

• 120g sushi rice, rinsed and drained
• 2 tsp rice vinegar
• a pinch caster sugar

Others:

• 2 Mangos cut into cubes
• 2 tablespoons of chopped coriander
• ½ Cucumber, sliced
• 1 Carrot, sliced into ribbons
• 220g Edamame beans
• 2 x Spring onions, sliced into matchsticks
• 2 sheets of Nori seaweed, cut into strips
• 1 Punnet of Cress
• 100g Radish, sliced or spiralised

Procedure:

1. Cook the sushi rice according to the pack instructions, tip onto a plate, mix the rice vinegar and sugar together in a bowl with a pinch of salt, then spoon the mixture over the rice. Mix to coat the rice then leave to cool completely.

2. In a bowl combine diced salmon, soy sauce, vinegar, sriracha, and sesame oil. Cover and refrigerate.

3. Mix together the chopped mango and coriander. Cook the edamame for 1-2 minutes in boiling water, drain and leave to cool completely.

4. To arrange your poke bowls, start with placing the rice in the centre of the bowl. 

5. Arrange each component parts around the rice. Garnish with the spring onions.