Serves 4
Ingredients:
- 500 g salmon, tuna or cleaned prawns
- 45 ml soy sauce
- 45 ml SAFARI Rice Vinegar
- 60 ml Goldcrest Chilli Infused Honey
- 15 ml sesame oil
- 500 ml cooked black rice, brown rice or sushi rice
- 2 carrots, cut into thin ribbons
- ½ cucumber, cut into thin ribbons
- 250 ml edamame beans
- 125 g beans sprouts (optional)
- 2 spring onions, finely sliced
- 2 avocados, sliced
- SAFARI Red Pepper or Jalapeno Balsamic Glaze
- Japanese mayonnaise to drizzle over (optional)
- 30 ml black sesame seeds
- Pickled ginger
Method:
- Cut the salmon or tuna into small – 1 cm x 1 cm cubes.
- Mix the soy, vinegar, honey and sesame oil together. Pour over the fish (or prawns, if using) and toss to mix.
- Divide the rice between 4 bowls.
- Arrange the fish (or prawns, if using) on top.
- Divide the carrot ribbons, cucumber ribbons, edamame peas, sprouts and spring onions between the bowls.
- Top with the avocados.
- Drizzle glaze and mayonnaise over.
- Sprinkle sesame seeds over and serve with a little pickled ginger.