Poke Bowl by Pavel Berky

INSTRUCTIONS

• 1
  Rinse the rice well under cold running water. Place it in a pot, cover with double the amount of water, lightly salt, and bring to a boil. Then stir and reduce the heat to a minimum. Cook for about 15 - 20 minutes. All the liquid should be absorbed by the rice. Finally, season the cooked rice with vinegar and a little sugar.
• 2
  Remove the skin from the salmon and cut it into even pieces about 1.5 cm in size. Place them in a bowl, add all the liquid ingredients, and mix. Toast the sesame seeds dry in a pan and add them to the bowl with the salmon. Mix again and refrigerate for at least 20 minutes.
• 3
  Peel the mango and ideally slice it into thin slices using a mandoline. Then cut the slices into thin strips and place them in a bowl. Add the inside of the passion fruit and finely chopped chili pepper. Mix everything well.
• 4
  Slice the cucumber lengthwise into the thinnest slices possible. You can use a mandoline again. In a bowl, mix vinegar, sugar, and chili oil. Place the cucumber slices in the marinade and let them marinate for about 15 - 20 minutes.
• 5
  Boil the edamame beans for about 1 minute in boiling water, drain, and lightly salt.
• 6
  Slice the radishes into thin slices and the spring onion into thin strips.
• 7
  Pour boiling water over 2 tablespoons of dried Wakame seaweed and let it swell.
• 8
  Chop the macadamia nuts finely.
• 9
  Peel the red onion and slice it into the thinnest strips possible. Place in a bowl, pour rice vinegar over it, add a pinch of sugar, mix, and let marinate for at least 30 minutes. Ideally overnight. During marination, the onion will gain a beautiful pink color.