1½ cups medium grain white rice
1 tablespoon rice wine vinegar
2 tablespoons soy sauce
1 teaspoon chilli sauce
2 teaspoons sesame oil
1 teaspoon sesame seeds, toasted
2cm piece of ginger, peeled and minced
300 grams fresh boneless salmon fillets, skin removed and cut into 2cm pieces
½ cup shredded red cabbage
½ cup shredded green cabbage
1 tablespoon sesame oil
4 tablespoons Japanese mayonnaise
1 avocado, sliced
½ medium cucumber, thinly sliced
½ cup shelled edamame beans, blanched
sea salt and ground pepper
toasted nori and toasted sesame seeds, to serve
Place the rice, 3 cups of water and ½ teaspoon of salt in a large pot and bring to the boil. Reduce the heat to low, place the lid on top and cook for 15 minutes or until water has absorbed. Remove from heat and let stand covered for 5 minutes. Fluff up using a fork.
Place the vinegar, soy sauce, chilli sauce, sesame oil, sesame seeds and ginger in a bowl and mix well. Add the salmon and gently stir until completely coated.
Place the shredded cabbage and sesame oil in a bowl and mix until well combined. Season.
Place a large spoonful of rice in each bowl, add the slaw and squeeze over the mayonnaise. Top with salmon, avocado, cucumber slices and edamame beans. Garnish with toasted shredded nori and toasted sesame seeds.