Poké bowl

Cook the rice according to the instructions on the package and add the turmeric and mango powder.

Mix the mirin with rice vinegar, sugar and salt.

Add this mixture to the steamed rice.

Stir briefly and then let the rice cool as quickly as possible.

Bring the orange juice to the boil together with the rosemary sprigs and reduce by half.

Pass through a sieve.

Mix this juice with the Culinaire Original, curry powder, honey and mustard.

Mix to a homogeneous dressing and store in a squeeze bottle.

Cut the salmon, mango and cooked sweet potato in brunoise.

Cut the corn from the cob.

Cut the carrot and daikon into fine slices and cut out with a cookie cutter of your choice.

Keep the slices of carrot tightly closed so they don't dry out.