Sushi Salmon Poke Bowl

As always: if any of these ingredients are flare foods for you, please omit them or replace them with an alternative item. 

Method

1. Combine 1 tbs soy sauce, 1 tbs rice wine vinegar, 1 tbs sesame oil and the juice of half a lemon in a large bowl
2. Cut the salmon fillets in 1cm pieces and add to the bowl, coating gently. Place in the fridge to cure for 10 minutes* 
3. Bring a pot of water to boil, and cook the edamame or broadbeans under tender
4. While the beans are cooking, make the dressing by combining 1 tbs soy sauce, 1 tbs rice wine vinegar, 1 tbs lemon juice, 1 tsp sesame oil and 1 tsp finely grated ginger.  Set aside
5. Soak the soba noodles in a bowl of boiling water until they separate.  Drain and rinse the beans and the noodles under cold water to prevent them from cooking further
6. Divide the soba noodles among 4 serving bowls.  Top with carrot, raddish, edamame or broadbeans, cucumber, spring onion, avocado and salmon. 
7. Drizzle with dressing and top with sesame seeds, nori and pickled ginger.

*If you prefer you can grill your salmon instead. 

As always: if any of these ingredients are flare foods for you, please omit them or replace them with an alternative item.