In a small bowl, mix the rice vinegar, soy sauce, olive oil, salt and pepper.
Cut the salmon into cubes and add the previously prepared sauce. Place in the fridge to marinate for around 15 minutes.
Meanwhile, cut the red cabbage into thin strips. Also cut the cucumbers and radishes into slices.
Assemble the poke bowl with the already cooked jasmine rice and marinated salmon. Add the vegetables (red cabbage, cucumber and radishes) and finish with sesame seeds.
