Salmon poke bowl

Ingredients

• 600g salmon filets skin on
• 2 cups brown rice
• 1/2 Cucumber sliced
• 2 spring onions
• 1/4 red onion sliced
• 2 cups shelled soy beans cooked
• 3-4 soft boiled eggs
• 3 tablespoons sesame seeds toasted
• 4-8 pieces crispy seaweed
• Obento pickled ginger
• Vegetable/ sunflower oil
• Fresh ginger root 1 tbsp grated
• 1 tsp honey
• 1 tsp Obento rice wine vinegar
• 1/2 cup Obento Mirin
• 1/2 cup soy sauce
• Juice of half an orange
• Broccolini steamed

Method

1. Make the dressing by mixing the honey, rice wine vinegar, mirin, orange juice, soy sauce, sesame oil, and grated ginger in a jar. Shake to mix and before using.
2. Cook the rice, broccolini and soy beans and set aside to cool.
3. Brush a little of the dressing and cook the salmon skin side down with a little cooking oil until the skin is crispy. Turn the salmon, cooking for a further minute each side. Let the salmon cool.
4. Remove the crispy salmon skin and cut into strips. Cut the salmon filets into chunks and toss in some of the dressing.
5. Coat the salmon in the toasted sesame seeds.
6. Shell the soft boiled eggs (if you haven't done so already) and cut into quarters.
7. Mix the the remaining dressing through the rice and serve equally across four bowls. Share the other ingredients and garnish with pickled ginger and crispy seaweed.

Product used in recipe

• Obento - Rice Wine Vinegar
• Obento - Mirin Seasoning
• Lee Kum Kee - Sesame Oil
• Obento - Sliced Pickled Ginger