Poke Bowl with Salmon | Freshness & Vitality

Cook the sushi rice in salted water according to package instructions until soft. After cooking, transfer to a bowl and mix with the rice vinegar.

Remove the skin from the salmon, cut the fish into approximately one-centimeter cubes, and pour the soy sauce over it. Marinate in the refrigerator for about 2 hours.

Pour hot water over the edamame and let it cook for 3 minutes. Then drain and immediately place in cold water to retain their green color.