Hawaiian poke bowl

If you are going to use fresh salmon, the ideal way to avoid anisakis is to freeze it for several days in the refrigerator (before they used to talk about 24 hours, now the recommendation is 5 days...). I have used smoked salmon because it is easier.

Let's go with the rice, which I recommend you prepare well in advance or even the day before so that it is cold when it is time to serve it. Use a pot with a lid and put the rice in it, add some water and stir it a little. Remove the water and do the same thing again, simply to clean it a little and remove some starch.

Use the leftover dressing to pour over the rest of the ingredients. If the salmon has almost completely absorbed the dressing, you can prepare more of it following the proportions I have indicated or the ones you like the most, or even use only soy sauce or sesame oil.

And that's it!

Add the water indicated in the ingredients, cover the pot and turn the heat on high. Once it starts to boil, count 6 minutes, and after that time lower the heat a little and let it cook for 6 more minutes. The whole process should be done without uncovering the pot.

When the time has elapsed, turn off the heat, put the pot aside and let it rest for 30 minutes to 1 hour, and when you can handle it without burning yourself, separate it a little with the help of a kitchen spatula or with your own hands.

Cook the edamame. To do this, put a pot over high heat with plenty of water and a little salt and when it is boiling, add the edamame (you can even add them directly frozen). Cook them 5 minutes if they were frozen and 3 minutes if they were not, and drain them.

You can pour cold water over them to cut the cooking time and thus be able to handle them earlier. When they have cooled, open the pods, remove the beans and discard the pods.

Mix the dressing ingredients: soy sauce, sesame oil, lemon juice and ginger in a bowl and mix.

Clean the salmon by removing the skin and any bones and cut into cubes.

Put the salmon cubes in the bowl with the dressing, mix well so that it is impregnated and let it rest while you assemble the rest of the dish. The resting time influences the flavor but it is not good or bad to leave it more or less time, it is a matter of taste. Personally sometimes I have left it just 15 minutes and other times I have had it in the refrigerator since the day before.

Now you can assemble the bowls. Put a layer of cooked rice covering the whole bottom and on top of it you put thinly sliced red cabbage, arugula, edamame grains, wakame seaweed salad, mango and salmon (drained from the dressing), and on top you put the toasted sesame seeds.