Put the rice in a bowl, cover it completely with water, shell the rice and drain it.
Repeat the operation until the water comes out clean and clear, then drain for the last time and let it rest for 30 minutes.
Transfer the rice to a thick-bottomed pot and add about 300-350 ml of water (more or less one and a half times the weight of the rice).
Let it sit for 10 minutes, then start cooking over medium heat: once it has boiled, close it with the lid, lower the heat and cook for another 12 minutes without ever opening the lid.
In the meantime prepare the vinaigrette: put all the ingredients in a saucepan, then heat over low heat, so as to melt salt and sugar, but without bringing to the boiling point.
Once the rice is ready, pass it in a bowl, add the vinaigrette and stir, then cover with a clean cloth and let it cool to room temperature.
Prepare the other ingredients and clean the avocado and the mango and cut them into slices.
Then start assembling your bowl, putting all the ingredients separately, "in wedges", in a bowl.
Season the pokè bowl with a little teriaky sauce, decorated with sesame seeds and raspberries and serve.
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