Place the salmon in the oven for 20 mins. Once cooked through, remove and set aside
Meanwhile, put your rice in a bowl and cover with cold water. Massage with hands to remove the starch, then drain and place in a saucepan. Cover with cold water and cook on a medium heat for ten minutes, placing a lid on the pan.
Remove the rice from the heat and leave to steam with the lid on for another 15 minutes, then add in the rice wine vinegar.
Begin to assemble the poke bowls by adding a mound of rice into two bowls, and then place a salmon fillet on top of each. Top each with half an avocado, sliced cucumber, sliced radishes, red cabbage, a handful of edamame beans and sliced chilli.
Drizzle chilli sauce over the top of the fillet and sprinkle black sesame seeds over everything. Finish with a little coriander, to garnish.
Recipe courtesy of The Saucy Fish Co.
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.