Salmon Rice Bowl

• 200 g raw salmon

For the Marinade:

• 30 ml (2 Tbsp) Food Lover’s Market Olive Oil
• 125 ml (1/2 cup) soy sauce
• 15 ml (1 Tbsp) ginger, crushed
• 1 clove garlic, crushed
• 30 ml (2 Tbsp) sesame oil
• 30 ml (2 Tbsp) honey
• 1 lemon, zested and juiced

To Assemble:

• 250 ml (1 cup) sticky sushi rice, cooked according to package instructions (See notes below)
• 2 nori sheets, cut into strips or whole to serve
• 80 ml (1/3 cup) cabbage, shredded
• 80 ml (1/3 cup) carrot, grated
• 30 ml (2 Tbsp) red onion, thinly sliced
• 125 g mange tout, shredded
• 15 ml (1 Tbsp) pickled ginger
• 1 avo, sliced
• 30 ml (2 Tbsp) mayo
• 1 spring onion, sliced thinly
• 15 ml (1 Tbsp) sesame seeds, toasted

• Combine all the ingredients for the marinade. Add the salmon and allow to marinate for about 30 minutes or overnight.
• Once marinated, heat a pan with oil and cook the salmon until browned on all sides.
• In a large bowl, combine the rice and salmon, flaking the salmon as you combine. Top with the rest of the ingredients and enjoy.