Salmon poke bowl

Cut the salmon (previously frozen) into small cubes. Put it in a bowl with 4 tablespoons of soy sauce, 1 tablespoon of rice vinegar, the juice of half a lime and half a red onion cut into thin strips. Let it marinate for at least 30 minutes, while we prepare the rice.

Wash and drain the rice in water about 3 times or until the water comes out clean. Once clean, put the rice in a pot with 1 cup of water for each cup of rice plus 2 tablespoons of water for each cup.

Put the rice on high heat until it boils, and when it boils, lower the heat to the minimum and cover it for 12 minutes. After 12 minutes, turn off the heat and let the rice rest for 15 minutes. It is very important not to uncover the pot at this time!

When the rice has rested, mix 3 tablespoons of rice vinegar with a pinch of salt and add it to the rice to give it the typical sushi rice flavor and texture.

Finally, in a bowl put a base of rice and on top the marinated salmon with its juice, half an avocado cut into strips and a handful of fresh spinach.