Poke Bowl Salad

Make the avocado and cucumber salsa (the recipe is in the profile).

Take 2 loins of salmon and remove the skin and if they have bones also, cut them into small cubes and, in a dish, add soy sauce to taste (I have put enough because I love soy sauce) so that it macerates well and some sesame seeds. Reserve in the refrigerator for 2 hours.

In a saucepan boil the round rice for 10 minutes and when there are 4 minutes left add the peas so that they also cook.

When the rice and peas are done, we throw away the water (in my case, I have put a splash of oil so that the rice is looser). Meanwhile, we go for the salmon, there are those who leave it to marinate, eat it as is, but I prefer to pass it through the pan, so 6 minutes in the pan to cook a little and when it is ready I remove it from the heat.

In a plate or bowl, put the rice vertically, in a corner the corn and the salmon also with its respective sauce. And to top it off, put the avocado and cucumber sauce.