Poke with Salmon Teriyaki

Method

1. Rinse the jasmine rice twice under cold water.
2. Place the rice in a pot, add water until it reaches about one finger joint above the rice, and add a pinch of salt.
3. Cover the pot and cook over medium heat for 12–13 minutes until small holes appear on the surface. Remove from heat and let it cool (do not rinse under water).
4. To make the teriyaki sauce: in a cold pan, combine soy sauce, oyster sauce, brown sugar, rice vinegar, and a few small pieces of fresh ginger. Turn on low heat and allow the sauce to thicken.
5. Meanwhile, prepare the vegetables: trim the cucumber ends and slice; peel and slice the carrot; slice the radish; cut half an avocado into thin slices.
6. Cut the salmon into bite-sized cubes.
7. Once the sauce has thickened, add the salmon cubes to the pan with the sauce over low heat and gently coat them. Cook just long enough to glaze the salmon.
8. Slice the green part of a spring onion.
9. To assemble the poke bowl: place a bed of cooled rice in a bowl.
10. Arrange the cucumber, carrot, radish, avocado, and bean sprouts on top of the rice. Lightly salt the vegetables.
11. Place the glazed salmon on top.
12. Drizzle a little extra teriyaki sauce over everything.
13. Sprinkle with sesame seeds and chopped spring onion greens.
14. Serve immediately.