Salmon Poke Bowl

• 12 oz (340 g) sushi-grade salmon (skinless, sold for eating raw, kept cold until you cut it)
• 1.5 tbsp tamari (use a gluten-free tamari)
• 1 tbsp rice vinegar
• 2 tsp toasted sesame oil
• 1 tsp, grated fresh ginger
• 3, thinly sliced green onions
• 2 cups cooked brown rice (cooled or room temperature)
• 1, sliced ripe avocado
• 1/2, thinly sliced cucumber
• 1, shredded carrot
• 1/2 cup, shelled and cooked edamame (thawed)
• 1 sheet, cut into thin strips nori
• 1 tbsp sesame seeds
• 1, cut into wedges lime

Instructions

1. Pat the salmon dry and, with a very sharp knife, cut it into 3/4-inch (2 cm) cubes; return it to the fridge while you prepare everything else.
2. Whisk the tamari, rice vinegar, sesame oil, and ginger in a medium bowl.
3. Let the cooked rice come to room temperature, or warm it gently in a small pan with a splash of water.
4. Cover the frozen edamame with hot water for 2 minutes, then drain.
5. Fold the salmon and half the green onions into the sauce and leave in the fridge for 10 minutes, no longer, as the salt and acid start to firm the fish.
6. Divide the rice between two bowls and arrange the salmon, avocado, cucumber, carrot, and edamame on top.
7. Spoon over any remaining sauce, then finish with the sesame seeds, the rest of the green onions, the nori, and a lime wedge.

Tips

• Buy the fish from a fishmonger who confirms it is suitable for raw eating (previously frozen to destroy parasites, or farmed), keep it cold, and eat the bowl the same day.
• Raw fish is best skipped during pregnancy and for young children, older adults, and anyone with a weakened immune system. To cook it instead, sear the cubes in 1 tsp avocado oil, turning them, for 4 to 5 minutes in all, or bake a fillet at 400°F (200°C) for 12 to 15 minutes, until it reaches 145°F (63°C), and flake it.
• For a packed lunch, carry the fish in its own container against an ice pack and assemble at your desk; the cooked version is the safer choice for packing.
• Swap the salmon for sushi-grade tuna, or use cubed firm tofu marinated the same way for a plant-based bowl.

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