Teriyaki Salmon and Mango Poke Bowl

A method of preparing

Furikake Sprinkle

1. Toast the nori sheets briefly in a dry pan. Then remove and crumble.
2. Black and white sesame seeds are also toasted and set aside to cool completely.
3. Place the sesame, nori, salt and bonito flakes in a mortar and grind them into a powder, making sure some of the sesame remains intact.

Poke bowl

1. Remove the skin from the salmon and cut it into 0.5-centimeter cubes. Add the teriyaki sauce and mix. Refrigerate for half an hour to marinate.
2. Rinse the rice thoroughly in cold water (at least 3 times), rubbing the grains together with your hands.
3. Then pour the rice into a pot, pour in 350 ml of cold water, cover with a lid and put on low heat.
4. Once the water begins to boil, reduce the heat to low and simmer the rice for 10 minutes. Then cover and let it sit for 15 minutes.
5. Peel the mango and cut it into 1/2-inch cubes. Add the gochugaru flakes and mix.
6. Cut the avocado in half, peel it and cut it into long strips.
7. Divide the rice between two bowls and sprinkle with a generous amount of furikake. Arrange the remaining ingredients (each separately) on top of the rice: teriyaki salmon, mango, avocado, pickled ginger, and kimchi. Sprinkle the salmon with chopped chives.
8. Serve the poke bowl immediately. Optionally, drizzle with additional teriyaki or sriracha sauce.