Baked Salmon Poke Bowl

Dice ¹/₄ piece Cucumbers and ¹/₂ piece Avocado, and portion out 15 gr Marinated ginger and 40 gr Wakame (frozen).

Whisk 15 ml Soy Sauce, ¹/₂ tbsp Rice vinegar, and ³/₄ tsp Sesame seeds in a small bowl, and mix 20 gr Japanese mayonnaise and 5 ml Sriracha in another bowl.

In a medium pot, bring the rice and 150 ml Water to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. (*Cook the rice according to the instructions on the package).

Boil 50 gr Edamame in a small pot of boiling water for 5 minutes, then drain and set aside.

Place 150 gr Salmon Fillet Frozen on a baking sheet, brush with ¹/₂ tbsp Olive oil extra virgin, and bake at 200°C (392°F) for 12 minutes until cooked, then flake into bite-sized pieces.

Divide the cooked rice evenly between two serving plates. While it is still hot, gently mix it with the vinegar mixture.

Arrange the flaked salmon, diced avocado, diced cucumber, boiled edamame, wakame, and marinated ginger on top of the rice.

Finally, garnish with the spicy Sriracha mayonnaise and ³/₄ tsp Sesame seeds.