Recipes

Marinade/Sauce

• 1 tbsp honey
• 1 tbsp soy sauce
• 1/2 tbsp apple cider vinegar 
• 1 clove of garlic, minced 

Remaining Ingredients

• 125g salmon fillet 
• ¼ avocado (sliced)
• 1 cucumber (cubed) 
• ½ cup (~80-90g) of cooked rice 
• 1-2 tbsp sesame seeds 
• 1 sheet seaweed (thinly sliced) 
• 1 tsp soy sauce 
• 1 tbsp kewpie mayo 
• 1 tbsp sriracha 
• ½ tbsp extra virgin olive oil (to cook salmon)

1. In a small bowl, mix together honey, soy sauce, apple cider vinegar and minced garlic. Set aside. 
2. Heat oil in a large frying pan over medium-high heat. Cook salmon with salt and pepper for 3 minutes or until almost cooked through. 
3. Turn over, cook until salmon is just cooked through. 
4. Turn heat down to low and pour sauce mix over salmon. 
5. Quickly flip the salmon so it’s coated all over. Remove from the heat. 
6. Meanwhile, heat rice according to packet instructions. 
7. Flake salmon using a fork. 
8. Put rice, cucumber, avocado and seaweed in a bowl. Top with salmon. Drizzle with soy sauce, mayo and sriracha. Sprinkle with sesame seeds.