Classic poke bowl

Wash the sushi rice, boil it in water according to the instructions and let it cool down.

Separate the salmon skin & cut the fish into 1.

5 cm cubes.

Mix the lime juice with soy sauce, chili powder and honey.

Add the fish cubes and leave to marinate in the refrigerator for 15 minutes.

Peel and core the mango and cut into cubes.

Halve and core the avocado, lift the pulp out of the skin with a large spoon and cut into fine wedges.

Wash the radishes and spring onions and cut into fine slices.

Remove the edamame from the pods, wash briefly and dry.

Wash the coriander, shake dry and chop finelythe leaves.

Toastlightly the sesame seeds without fat in a non-stick pan.

Cut the red cabbage into fine strips, place in a bowl with salt, knead so that the cabbage becomes soft.