Ingredients
- 150g skinless salmon
- 2 spring onions
- 1 cup of brown rice
- 1/2 cup edamame beans, diced avocado
- 1/2 cup of juilienned veg (carrot, raddish, cabbage ect)
- Marinade sauce: 4 tbs soy sauce2 tbs rice vinegar2 tbs Sriracha2 tbs maple syrup2 tbs seasame oil1 garlic clove grated2 tsp grated ginger1/2 tsp salt
- Garnish:Kewpie mayonnaiseS&B wasabiSesame seeds
Method
- Cube salmon, making sure there are no bones.
- Add marinade ingredients in bowl and mix well.
- Add 2/3 of marinade to salmon let sit while preparing rest of dish
- Cook rice. Then mix with a little rice vinegar and pinch of sugar and stir through while still warm. Let rice come to room temp.
- Sear salmon in non-stick pan.
- Portion rice in bowls and top with salmon, edamame, vegetables (whatever you want to use) and avocado. Drizzle with some of the leftover marinade squeeze some Kwepie mayonnaise across salmon with a dollop of wasabi paste on side. Then garnish with a sprinkling of sesame seeds and spring onion. Serve immediately.
Product used in recipe
- S&B - Wasabi
- Kewpie - Kewpie Mayonnaise
