Olives & vegetable poke bowl

Ingredients 4 people

Difficulty: Medium

Prep Time: 40 minutes

• 5 oz. Queen olives

• 7 oz. of basmati rice

• 7 oz. of salmon loins without skin

• 1 avocado

• 1 peeled carrot

• 1 cucumber

• 4  Chinese chives

• 2 tbsp sesame toasted or black

• 1.7 fl. oz. of soy

• 1 fl. oz. sesame oil

• 1 cup water for cooking rice

• 1 cup water for cucumber

• ¼ cup of sugar

• Pinch of salt

Directions

Step 1: Wash the rice in a pot until the starch is removed. Strain it. Add water, let stand 15 minutes and boil for 17 minutes with the pot covered. Remove from heat, stir and let rest for 10 minutes more in its covered pot. Put on a tray and extend a little to release the excess steam.

Step 2: Cut the avocado into slices along its length. The tails of the onion are chopped into thin slices and the green part into strips. Grate the carrot ideally with a spaghetti type grater. The cucumber we let it rest in the water with salt and sugar in half slices with its skin for 15 min.

Step 3: Cut the salmon into slices and marinate for 5 minutes in the soy and sesame oil.

Step 4: In a bowl put a base of rice, and mount on the sides the avocado, cucumber, carrot and salmon. Sprinkle the spring onion, the juice of the marinade of the salmon, toasted sesame and in the center the tails of spring onion. If we want the latter to be more crispy let them rest for 10 minutes in water with abundant ice.

Step 5: Finish by cutting the olives in quarters and adding them to the Poke bowl.