Autumn poke bowl

Cook the rice and quinoa each in a different pot. Depending on the rice, the cooking time will vary, about 10-12 minutes. Cook the edamame when there are 5 minutes left. Let the peeled shrimps defrost in warm water (if it is rather hot water they defrost in a few minutes) and place the dehydrated wakame seaweed in a dish with water to hydrate.

Dice the salmon (size to taste) and marinate it with soy sauce for 5 minutes. Peel and cut the mango and avocado.

Sauté the shrimp with a little EVOO and a peeled and chopped garlic.

Place the quinoa, rice, salmon, avocado, mango, peeled edamame, shrimp and wakame seaweed on the plate to taste.

Use the soy sauce from marinating the salmon to dress the poke bowl. As a suggestion, use flax, sesame and chia seeds to garnish.