Huon Salmon poke bowl

Bahan-bahan

• 1 1/2 cups Steamed sushi rice
• 2 sdm Sushi vinegar
• 160g Huon salmon, skin off and pin-boned
• 1 tsp Sesame oil
• 1/2 tsp Flaked sea salt
• 1/2 Avocado
• 3 Baby cucumbers, diced
• 3 Radishes, thinly sliced
• 1/4 cup Podded edamame beans
• 2 sdm Huon Tasmanian salmon caviar
• 2 sdm Ponzu dressing
• 2 tsp Toasted sesame seeds
• Garnish:
• 1/4 cup Julienned daikon
• 2 sdm Japanese seaweed salad
• 2 sdm Pickled ginger
• 2 sdm Micro coriander

Metode

1. 1
   Place the warm, cooked sushi rice in a medium bowl and drizzle with the sushi vinegar. Using a butter knife, gently fluff the rice to distribute the seasoning and divide between two serving bowls.
2. 2
   Dice the salmon into 1.5cm cubes and place in another bowl with the sesame oil and salt. Toss well to coat then divide and arrange in a small pile on top of the rice.
3. 3
   Divide the avocado, cucumber, radish, edamame beans and caviar between the serving bowls. Drizzle with ponzu dressing and sprinkle with sesame seeds.
4. 4
   Optional garnishes such as julienned daikon, Japanese seaweed salad, pickled ginger and micro coriander are great for additional flavour, colour and texture.