Bring a rainbow to your plate with this poké bowl with salmon, avocado and mango, made with Saitaku poké rice. Fresh and flavourful with a spicy touch of wasabi mayo, perfect for a quick lunch or light meal.
Prepare the poké rice according to the instructions on the package. Mix the rice with the rice vinegar and salt. Set aside to cool
Slice the salmon into small cubes. Mix the salmon with the soy sauce, 1 tbsp lime juice and chili flakes. Reserve two slices of lime.
Cut the mango into two halves along the stone. Score one half into squares without cutting through the skin. Turn out the half with your thumb and slice off the cubes.
Slice the avocado all the way around the stone. Twist the two halves apart. Remove the stone, scoop the flesh out of the skin and slice into cubes.
Grate the cucumber. Thinly slice the radish.
Divide the rice between two bowls. Top with the salmon, mango, avocado, carrot, cucumber, radish and wakame.
Garnish the poké bowls with wasabi mayo, a slice of lime and sesame seeds.
