Seafood Crusted Salmon Poke Bowl

INGREDIENTS

• 2 Ocean Chef Salmon Fillets (Cubed)
• 100g Black and white Sesame Seeds
• 2 Tbsp Olive Oil
• 2 Tbsp Soy Sauce
• 1 Tbsp Honey
• 2 Tbsp Lime Juice
• 1 Garlic Clove, Minced
• 50g Edamae Beans
• 1/2 Avocado
• 1/2 Cucumber
• 1/4 Shredded Cabbage
• Pickled Onions/Ginger (Optional)
• Green Onions (Garnish)
• 1 cup of rice, cooked
• Rice seasoning (Furikake)

INSTRUCTIONS

1. Start preparing your salmon fillets by cubing them into bite size pieces, then set aside.
2. To a bowl, add the soy sauce, honey, olive oil, lime juice and minced garlic. Whisk to combine. Then add the cubed salmon, toss to coat evenly and leave to marinate for 30 minutes.
3. During this time, cook the rice in a rice cooker.
4. Then while the salmon marinates, begin to prep the sides, slice the avocado into strips and cook the edamae as per packet instructions. Set aside.
5. After 30 minutes the salmon is ready, take them out of the marinade to remove excess liquids. On a plate, add the mixed sesame seeds then place the cubed salmon, make sure to pat down so the seeds stick to all the sides. Repeat until all the salmon is coated.
6. To a pan, add oil and heat to medium high. Once heated, add the salmon cubes and fry until golden on all sides.
7. Once rice is cooked, add to a bowl and season with rice seasoning (Furikake).
8. To assemble, add the rice at the bottom, and then place the edamae, avocado slices and pickled onion.