Salmon Rice Poke Bowl Recipe | Tilda Rice UK

Ingredients

• 250g pouch Tilda sticky rice
• 1/2 tbsp toasted sesame seeds
• 2 tbsp reduced salt soy sauce and extra for serving
• 1/2 tbsp toasted sesame oil
• 2 limes
• 200g freshest or sashimi grade, skinless salmon, cut into 1 cm cubes
• 3 tbsp seasoned rice vinegar (used Saitaku rice vinegar sweetened for sushi)
• 75g frozen edamame beans
• 75g radishes, quartered
• 1/4 cucumber, cut into ribbons using a vegetable peeler
• 25g watercress, large stalks removed
• 1 small avocado, cut into thin slices
• 1/2 ripe mango, peeled and roughly chop