Buns weekend Poke Bowl

Ingredients

• Salmon 2 fillets
• Red rice microwave rice sachet
• OBento Pickled Ginger
• OBento sushi seasoning
• OBento Rice Wine Vinegar
• Sesame oil
• S&B Wasabi Paste
• Mayonaise
• OBento Sushi & Sashimi Soy Sauce
• Dried seaweed
• Pandaroo Sushi Rice Seasoning
• Avocado
• Edamame beans
• Fresh leaves and/or sprouts (what you can find, Water Cress works well)
• Cucumber
• Cherry tomatoes

Method

1. Microwave rice as per instructions and stir in dash of OBento Sushi seasoning. Divide the rice between 2 bowls and leave to cool
2. Fry the Salmon over medium heat until cooked through (turning once), add a dash of OBento Sushi & Sashimi Soy Sauce
3. Chop cucumber and add OBento Rice Wine Vinegar Chop AvocadoSlice tomatoesMicrowave Edamame beans as per packet instructions and leave to cool
4. Mix S&B Wasabi Paste with a little hot water and stir into Mayonnaise to obtain pouring consistency
5. Chop some strips of OBento Pickled Ginger (amount to individuals taste)
6. Assemble dish:Layer vegetables over prepared riceAdd Pickled Ginger stripsTop with cooked SalmonDrizzle on Wasabi MayonnaiseSprinkle on some Pandaroo Sushi Rice SeasoningCrumble some dried Seaweed over topAdd a drizzle of Sesame oil to tasteEnjoy :)

Product used in recipe

• Obento - Sushi Seasoning
• S&B - Wasabi
• Obento - Rice Wine Vinegar
• Obento - Sliced Pickled Ginger