Salmon Poke Bowl

<Salmon Poke>

• 1 shallot 
• 500g sashimi grade salmon
• 4 tbsp mama san soy sauce 
• 2 tsp mama san sake
• 1 tbsp mama san sushi vinegar 
• 2 tsp mama san wasabi (optional)
• ½ tsp S&B nanami/shichimi/7 spice mix (optional)
• 2 tbsp Kuki naturally pressed sesame oil
• ⅓ cup Kewpie mayonnaise 
• 2 tbsp toasted sesame seeds
• Small pinch of salt

<Sushi Rice>

• 2 cups mama san sushi rice
• 2 cups water
• 50ml mama san sushi vinegar

<Assembly>

• 1 cup mama san edamame 
• 1 avocado
• ½ cucumber 
• ⅓ cup mama san sushi ginger 
• 1 spring onion 
• 4 lemon wedges
  

  1. Finely dice the shallot. Cut the salmon into 1cm cubes.

2. Combine shallot, salmon, and all remaining ingredients into a bowl and mix thoroughly.

3. Cover and marinade in the fridge for up to an hour.

4. Cook rice according to the packet.

5. In a large wide bowl, add the freshly cooked hot rice and mama san sushi vinegar. Gently fold the rice to mix the sushi vinegar. Do this carefully to ensure you don’t crush the rice grains.

6. Set aside to cool for 15 minutes .

7. Boil the edamame for 2 minutes and drain.

8. Cut the avocado and cucumber into sices. Finely slice the spring onion.

9. Serve the rice into 4 bowls and divide the salmon poke across them.

10. Top with the veggies, and nanami powder if you like spicy!