Poké bowl with contributions from the Swedish sea (pronounced "poh-kay", meaning "to cut into pieces" or "to slice" in Hawaiian). In all honesty, you can mix in a little of what you think is good and make use of little lonely vegetable stubs and that half shrimp bag in the freezer. So don't be put off by the long ingredients list, it will be worth it. Go loco!
1 red chili fruit
1 1/2 tbsp finely grated ginger
1 dl freshly squeezed lime juice (about 3 limes)
2 dl Japanese soy
1/2 dl mirin
1/2 dl sesame oil
200 g salmon in pieces
1 dl coconut cream
1/2 tbsp freshly squeezed lime
1/2 dl Japanese soy
1 tsp ginger, finely grated
2 tbsp mirin
3/4 dl tahini (sesame paste)
1/4 red chilli
some liquid honey
250 g sushi rice or other round-grain rice, such as green rice
1/2 tsp salt
2 tbsp mirin
2 dl fast sugar kelp kimchi
1 diced ripe avocado
1 pot of fresh coriander
4 shredded spring onions
1/2 tbsp white or black sesame seeds
sprinkle lots of sugar kelp flakes on top!
Marinade: Cut, core and finely chop the chilli. Mix with the other ingredients.
Salmon: cut the salmon into smaller cubes. Peel and finely chop the shallot. Mix the salmon and onion with the marinade. Leave to marinate in the fridge for 10-60 minutes. The longer it marinates the more flavour.
Sesame sauce: blend the coconut cream, Japanese soy, mirin, tahini, ginger, red chilli, lime juice and possibly some liquid honey with a hand blender until smooth.
Rice: Rinse and cook the rice according to the instructions on the packet with salt.
Remove from the heat and season the hot rice with mirin. Leave to cool until the rice is lukewarm.
Serving: arrange the rice around the edges in bowls (this is so that there is not only rice at the bottom). Top with marinated salmon, ready-made kimchi or make your own quick avocado, cucumber and coriander. Drizzle over sesame sauce. Sprinkle with scallions, sesame seeds and preferably roasted onions and for goodness sake don't forget the dried seaweed! It's the icing on the cake.