Salmon and shiitake poke bowl

• 240 ml sushi rice, cooked and seasoned with rice vinegar
• 110 g sashimi-grade salmon intended for raw consumption, kept chilled and cubed
• 1/2 avocado, sliced
• 60 ml edamame beans, shelled
• 60 ml seaweed salad (wakame)
• 120 ml shiitake mushrooms, sliced and sautéed
• 2-3 steamed broccoli florets
• 15 ml black and white sesame seeds
• 2 lemon wedges
• 1 green onion, thinly sliced
• Optional dressing: soy sauce, sesame oil, and a touch of honey

1. Cook the sushi rice according to package instructions and let it cool to room temperature.
2. Sauté the sliced shiitake mushrooms in a small pan with a drop of sesame oil until tender and slightly browned.
3. Steam the broccoli florets for 3-4 minutes until tender-bright green.
4. Place the cooked rice in a serving bowl as the base.
5. Arrange the cubed salmon, sliced avocado, edamame, seaweed salad, sautéed mushrooms, and broccoli on top of the rice.
6. Sprinkle the entire bowl with sesame seeds and sliced green onions.
7. Keep the salmon chilled during preparation and serve the bowl promptly, with lemon wedges on the side.

Serve with a side of soy sauce, wasabi, and pickled ginger. For an extra kick, drizzle with spicy mayo or a ginger-soy dressing.