1.
In a bowl, marinate the salmon cubes with the Dijon mustard and half a tablespoon of soy sauce. Stir and set aside in the refrigerator for 30 minutes.
2.
Boil the white rice according to the manufacturer’s instructions. Strain it and soak it in cold water to cool it and remove the starch.
3.
4.
Chop the rest of the vegetables and place them in a bowl with the salmon.
5.
Prepare the dressing by mixing all the ingredients. Pour it on the poke-bowl and complete the dish with some chopped peanuts on top.