Poke bowl with spicy Gorgonzola PDO, edamame, marinated salmon, radishes and sprouts

Start by preparing the rice.
Wash the rice under running water until the water is clear.
Transfer to a pan and cover with the same amount of cold water.
Cook for about 12 minutes without ever opening the lid.
Remove from the heat, pour the pre-heated vinegar with a pinch of salt and stir with a wooden spoon. Set aside.
In a bowl, marinate the diced salmon with 3 spoons of soy sauce, 1 teaspoon of honey, chopped fresh chili pepper, chopped spring onion, sesame and ground pepper.
Cut the spicy gorgonzola in cubes and set aside.
Start composing the poke bowl.
Put the rice in a bowl and slightly flatten down, put the remaining ingredients keeping them separate and add a drizzle of soy sauce.

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