Summery poké bowl with melon and salmon

Poké bowl with rice cooked in coconut milk, watermelon, radishes, cured salmon, pickled red onion, and ginger. Everything is served cold in one bowl.

• 4 cm fresh ginger
• 1 red onion
• 1/2 cup vinegar (12%)
• 1 dl caster sugar
• 1 dl water
• 1 pack of coconut milk (at 400 ml)
• 1 tbsp lime pepper spice
• 2 cups of rice (preferably jasmine/basmati express rice, 250 g each)
• 800 g watermelon
• 1 bunch of radishes (approx. 220 g)
• 1 purple lace bowl (approx. 900 g)
• 300 g grilled salmon in pieces
• 2 tbsp Japanese soy
• 2 limes
• 1 pot coriander
• 2 tbsp black sesame seeds
• 1 dl sriracha mayonnaise

Method

1. 1
   Pickled red onion and ginger: Peel the ginger and cut it into thin slices.
2. 2
   Peel and cut the onion into thin slices.
3. 3
   Boil vinegar, sugar and water.
4. 4
   Remove the pan from the heat and add the ginger and onion and leave to cool in the pan.
5. 5
   Poké bowl: Boil the coconut milk and lime pepper seasoning, add the rice and cook according to the instructions on the rice package.
6. 6
   Split and peel the watermelon.
7. 7
   Cut the pulp into approx. 2 cm cubes.
8. 8
   Rinse, trim and cut the radishes into pieces.
9. 9
   Cut off some of the root of the cabbage and carefully remove the outermost leaves.
10. 10
    Make 4 bowls from the leaves (for 4 port).
11. 11
    Finely shred the rest of the cabbage, preferably with a mandolin.
12. 12
    Cut the salmon into cubes and dip them in soy.
13. 13
    Share the lime.
14. 14
    Place rice, cabbage, watermelon, radishes and salmon in the cabbage leaves.
15. 15
    Top with pickled onion and ginger, coriander, sesame seeds.
16. 16
    Serve with lime and sriracha mayonnaise.