- 180g Portion of Huon Salmon, skinless
- 1 tbs Olive oil
- 1/2 Cup brown rice, cooked.
- 1 Small cucumber, thinly sliced
- Handful of pea shoots
- 1/2 Avocado, sliced
- 2 tbs Black sesame seeds
- Wasabi Soy Dressing
- 1 tsp Soy sauce
- 1 tsp Wasabi (or less to taste)
- 3 Rice wine vinegar
- 1 tsp Sesame oil
- 1 tbs Castor sugar
Make the wasabi dressing, then brush the salmon fillet with a small amount of the dressing.
Preheat a heavy based fry pan, add a tablespoon of olive oil, then cook the salmon for 4 minutes each side. Remove from heat.
To assemble bowl, place cooked rice in the bowl, then arrange cucumber slices, pea shoots and avocado on one side of the bowl. Thinly slice salmon and arrange on the other side. Pour over remaining dressing, sprinkle with sesame seeds and serve.