- 2 140g portions of Fresh Huon Salmon
- 1/4 Cup Soy Sauce
- 1 tbsp Sesame Oil
- 1 tbsp Rice Wine Vinegar
- 1 tsp Ginger, grated
- 1/2 tsp Garlic, minced
- 3 Green onions - white parts, thinly sliced
- Brown Rice
- 1 Cucumber
- 4 Radishes
- 1 Avocado
- 2 Carrots
- Black Sesame seeds
Make a batch of steamed brown rice
Next, in a medium sized bowl, combine soy sauce, sesame oil, rice wine vinegar, ginger, garlic and green onions.
Stir well to combine. Add salmon and marinate for about 30 minutes in the refrigerator.
With a vegetable peeler, peel thin, long ribbons of cucumber. Then thinly slice, or mandolin, the radishes.
Quarter the avocado and cut into thin slices.
Lastly, peel the carrots and then cut into 1-inch long, thin matchsticks.
Serve the salmon on top on top of brown rice and top with sesame seeds. Then place the cucumber, radish, avocado, and carrots in the bowl with the salmon poke.