Remove the skin from the wild Alaskan sockeye salmon and cut it into squares. In a bowl we are going to mix all the ingredients to marinate the salmon and let it rest for 30 minutes in the refrigerator to absorb all the flavors.

(Soy sauce, mayonnaise, ketchup, grated ginger, juice of half a lime).

After 30 minutes, we take it out of the refrigerator and proceed to assemble our bowl.

We plate the bowl placing the different ingredients, the wild salmon, the papaya, the avocado, the cucumber, the rice, the wacame seaweed, the edamame. Finish with toasted almonds, a drizzle of olive oil and toasted sesame seeds.