2 salmon fillets, skin on
1 tbsp extra virgin olive oil
250g basmati rice
3 radishes, thinly sliced
4 baby cucumbers, thinly sliced
6 broccolini florets, blanched in hot water then cooled
10 cherry tomatoes, halved
1½ cups edamame beans, shelled and boiled
1 avocado, cut into cubes
1 packet crisp seaweed sheets
Store-bought seaweed salad
2 free-range eggs
Salt & pepper, to season
Roasted black sesame seeds
1 tbsp mirin
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp fresh lime juice
1 tbsp brown sugar
1 tbsp grated ginger
Warm a non-stick frypan, add oil and place the salmon skin-side down – cook over medium heat for 7 minutes until the skin is golden in colour.
Once the skin is golden flip the salmon and turn the heat off and rest the salmon on a plate – this aims for medium-rare salmon.
Once cooled slightly – peel the skin off, turn the pan back on and fry the skin off for another 3-4 minutes so it is crispy enough to break – season with salt and pepper in the pan.
With the remaining salmon – tear it gently apart with a fork and knife.
Combine the dressing ingredients in a jar – shake well and set aside.
Bring a pot of water to boil and place eggs in for approximately 7 minutes. After this time – peel eggs and cut in half.
To assemble the dish – divide the rice between 2 bowls, top with radishes, cucumber, seaweed salad, cherry tomatoes, avocado and broccoli around the bowl. Nestle the fish and cut egg in the centre of the bowl. Nestle seaweed sheets into the side. Sprinkle roasted sesame seeds onto the avocado and cherry tomatoes. Serve with ponzu dressing on the side or drizzle over the poke bowl contents.