Salmon poke edamame rice bowl

Thaw frozen salmon in water on the day, then slice the fillets lengthwise and crosswise into roughly even cubes.

Put the cubes in a container on a scale with the soy sauce, mirin, sesame oil and white sesame seed and shake it up.

Marinate at least 30 minutes before eating; it is also good the next day.

Cook sushi rice by any method, 1 part rice to 1.5 parts water, about 30 minutes.

Slice the cucumbers thinly and sprinkle them with salt.

Mix the yogurt, sriracha and rice wine vinegar in a bowl on the scale for the sriracha yogurt.

Spritz a pan with baking spray, and once hot toast the crushed garlic and the chili flake for 30 to 60 seconds.

Add the frozen edamame and a pinch of salt and stir until cooked through with light browning on the outside.

Plate 1.5 servings of rice, sprinkle with furikake, then the cucumbers, the garlic edamame, a heaping amount of the marinated salmon and the pickled onions.