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Hawaiian shoyu poke, raw salmon cubes marinated in soy, sesame and ginger over seasoned rice. No mayo and no sriracha, so the fish carries the whole bowl.
Buy 250 g of sushi-grade salmon that has been commercially frozen for raw serving, and keep it in the fridge until the moment you cut it. Cut it into neat 2 cm cubes with a sharp knife.
Toss the cubes with the 30 ml soy sauce, the 10 ml sesame oil, the grated ginger and the finely sliced red onion. Chill for 15 minutes only, since longer starts to cure the fish and turn the texture firm.
Fold the 20 ml rice vinegar through the warm cooked sushi rice and spread it out to cool to room temperature, so it does not warm the raw fish in the bowl.
Boil the 80 g edamame for 3 to 4 minutes and cool, slice the half cucumber into thin rounds and cut the avocado into wedges.
Divide the rice between 2 bowls and lay the marinated salmon, edamame, cucumber and avocado on top in loose separate sections, spooning the leftover marinade over the fish.
Scatter the sesame seeds, the shredded nori and the sliced scallion, and eat straight away while the fish is cold.
