Directions

To Cook

1. Combine the grated ginger, soy sauce, rice wine vinegar and sesame oil in a bowl
2. Remove skin from salmon. Cut salmon and tuna into bite-size cubes, and add to marinade mixture. This can be left to marinate for longer if desired, or just until everything else is prepped.
3. Put edamame beans into a bowl and add boiling water. Let it sit for 5 mins, then drain and add to pokē bowl.
4. Assemble bowl with rice as the base and all other ingredients as toppings.
5. Quantities can be adjusted as desired.