Ingredients (for 2 to 3 persons):

250 grams of sushi rice or basmati rice, 400 ml water, 6 tbsp. rice vinegar, 1 tbsp. sugar, ½ cucumber, 1 whole smoked mackerel (cleaned), 6 radishes, 1 avocado, 1 baby bok choy (finely chopped), 1 to 2 tbsp. sesame seeds, ¼ bunch of chives, cup of beetroot sprouts, coriander for garnish

For the dressing: 4 tbsp. soy sauce, 1 tbsp. sesame oil, 1.5 tbsp. honey, 1 tbsp. lemon juice, 1 tbsp. Vis-a-vis, 1 tbsp. rice vinegar

For the sriracha mayonnaise: 4 tbsp. mayonnaise, 2 tsp. sriracha sauce, ½ tsp paprika powder, 2 tsp. lemon juice

Preparation:

Boil the sushi rice, use the 250 grams of rice, 400 ml of water, 6 tablespoons of rice vinegar and 1 tablespoon of sugar. After cooking, let the sushi rice cool well before use. If necessary, remove the seeds from the cucumber and cut it into small cubes. Slice the radishes and avocado. Set aside until use. Cut baby bok choy nice and fine. For the dressing, mix all the ingredients together and stir well. Also mix the ingredients for sriracha mayonnaise together. If you want this sauce a little thinner, you can add a little bit of water.

Divide the sushi rice between two bowls. Pour the dressing over this. Also divide the cucumber cubes, radish slices, avocado slices and bok choy over the sushi rice. Mix with two tablespoons of the sriracha mayonnaise along with the roughly chopped mackerel. The mackerel should be lightly mixed with the sriracha mayonnaise. So do not mix too long. Place the mackerel in the poké bowl on top of the rice. Sprinkle with some sesame seeds, finely chopped chives and beet sprouts and serve.