GINGER & SALMON POKE BOWL

SERVES 4 PREP 15 MINS COOK 15 MINS PER SERVE 3170kj COST $$$$$

2 x 450g packets microwave brown rice 3 green onions, thinly sliced 500g sashimi-grade salmon, 2cm cubes 1 cup shelled frozen edamame, blanched 200g enoki mushrooms, trimmed 3 red radish, thinly sliced

1/ cup pickled 3 pink ginger 1 sheet toasted nori, thinly sliced 1 tsp sesame seeds, toasted prawn crackers, to serve

HOT & SOUR DRESSING

¼ cup light soy sauce 2 tsp sesame oil 2 tbsp rice wine vinegar 2 tsp chilli flakes 2 tsp brown sugar

Prepare rice following packet instructions. Set aside.

2 HOT & SOUR DRESSING

In a small bowl, combine all ingredients. Set aside.

3 In a large bowl, toss rice, onion and half dressing.

4 Serve rice topped with salmon, radish, edamame, mushrooms, nori and ginger. Sprinkle with sesame seeds. Accompany with remaining dressing and prawn crackers.