Salmon and Fruit Poke Bowl

Rinse the sushi rice under running water until it becomes clear, then cook it following the instructions on the package. Once cooked, let it cool down to room temperature.

2. While the rice cools, prepare the salmon by cutting it into cubes of about 1.5 cm. If you prefer, you can marinate the salmon cubes for 15-30 minutes in a mixture of soy sauce and lemon or lime juice to add flavor.

3. Peel the mango and avocado and dice them.

4. Finely slice the red onion and cucumber.

5. In a large bowl, arrange the rice as a base.

6. Add the diced salmon, mango, avocado, cucumber, and red onion on top of the rice, placing them in separate sections for an attractive visual effect.

7. Sprinkle with a mix of seeds to add crunchiness.

8. Dress your Poke Bowl with a drizzle of extra virgin olive oil, add a pinch of salt and pepper to taste, and a dash of soy sauce. You can also add a touch of lemon juice for a fresher flavor.

9. As a final touch, add crumbled nori seaweed, and if you like, finely chopped Italian herbs such as basil or parsley.

Serve cool, for a light, nutritious lunch or dinner full of flavors.

Curiosity

The Poke Bowl has humble origins as a dish of Hawaiian fishermen, who cut the trimmings of their catch and seasoned them with whatever they had available. From a simple comfort dish, it has grown in popularity and has become a true culinary trend, adapting to a multitude of variations and regional tastes.