2-3 salmon fillets skin removed & cubed
1pack cooked king prawns drained
4tbs olive oil
1tbs honey
2tsp gochujang pepper paste
1-2 tsp soy sauce
4 tbs sesame seeds
Sushi rice ( cooked as per instructions cooled & enough 2-4 pax)
2tsp rice wine vinegar
1/2tsp sugar
1/4 peeled chopped Cucumber
1spoon Greek yoghurt
1spoon white wine vinegar
1spoon chopped dill
A pinch sugar
1spoonful Japanese pickled ginger chopped
1/2 mango chopped
2Avocados chopped
2-4 limes
Pinch chilli flakes
Pack of fresh edame beans
Handful coriander chopped
spring onion radishes chives all thinly sliced to pile onto bowls
3-4 tbs mayonnaise
1tbs sriracha sauce
A handful of crushed dry roasted peanuts
In a bowl mix 2tbs olive oil honey soy and gochujung paste together, toss the salmon in the mixture. Spread the sesame seeds in a plate and gently roll the cubed salmon to cover. Repeat with the prawns.
In a saucepan heat the rest of the oil and quickly fry the salmon pieces til toasted all over repeat with the prawns. Set aside. in a bowl mix the rice wine vinegar with the sugar and drizzle over the cooled rice. Mix.
In a bowl mix the dill yoghurt and vinegar with a pinch of sugar add the cubed cucumber. Mix the avocado and cubed mango in another bowl squeeze with lime add a dash of chilli flakes.
Mix the mayo with the sriracha sauce and loosen with a little water to a pouring consistency.
Now assemble the bowls. Rice first then the prawns the salmon the chopped veg the mango cucumbers edame beans and the ginger, sprinkle with the spring onions, chopped coriander and the peanuts, drizzle on the mayo serve with lime slices and dig in ..