Salmon poké bowl

Rinse the sushi rice three times until the water runs clear. Cook it (rice cooker or stovetop, ~25 min total). Fold in a splash of rice vinegar and a pinch of salt; let it cool to warm while you prep the rest.

Drop the edamame into salted boiling water for 3 minutes. Drain.

Cut the kernels off the cob. Toast them in a dry pan over high heat for 2 minutes until just charred at the edges.

Halve the cocktail tomatoes. Toast the almonds in the same hot pan for 90 seconds.

Slice the salmon into clean ~1.5 cm cubes. Keep it cold until plating.

Warm rice as the base. Arrange salmon, edamame, corn, and tomatoes in sections on top. Almonds scattered over. Teriyaki drizzled across, generously.