- 2 decent-sized raw salmon fillets
- 3 tablespoons of Guénard Virgin Sesame Oil
- 2 tbsps soy sauce
- juice of 1/2 a lime
- 100 g rice
- 5 radishes
- 1/2 cucumber
- 1 large carrot
- 1 avocado
- 2 tbsps seeds (flax/sunflower)
- 2 tsps grilled sesame seeds
Prepare the salmon the night before: cut the fillets into cubes of around 1cm and leave them to marinate in a bowl with the soy sauce, sesame oil, lime juice and sesame seeds.
Mix well so that the salmon soaks up the marinade, and leave in the refrigerator overnight.
You can also cook the rice in advance if you like, since it will be served cold in this dish. This can save you some time when it comes to putting all the ingredients together.
To create you poke bowl, cut the radish into thin slices, peel and slice the cucumber and grate the carrot.
Put a serving of rice in each bowl and arrange the vegetables over the top. Then add the marinated salmon cubes and avocado (add a splash of lime juice to stop it from going black).
Sprinkle your favourite seeds over the top, and finish off with a splash of sesame seed oil, soy sauce or lime juice to give it some added punch.