Roasted Salmon Kewpie Mayo and Tuna Teriyaki Poke Bowl

Method

1. Roast the salmon skin up until cooked through. If you wish, remove the skin and bake on it’s own until crispy to add some more crunch to your poke bowl. When cool mix the salmon with Kewpie mayo and set to one side.At the same time, microwave the sweet potato for 3 minutes to soften. Cover in your favourite sauce, I use sticky teriyaki or bbq sauce. Roast for 10-15 minutes until browning around the edges.
2. Cook the brown rice, or buy precooked for a nice easy cheat meal. Also cook the edamame beans and leave to cool. I use a microwave to make it easy!
3. Meanwhile, thinly slice your veg and finely grate the carrot and set to one side. Radish is also a lovely addition to this bowl, or any of your favourite salad veg. Slice the avocado just before serving to avoid discolouration.
4. To make the teriyaki sauce add 3 tbsp soy sauce, 2 tbsp sesame oil, 1 tbsp rice vinegar and brown sugar or honey to taste. I like it quite sweet! Mix with 1/2 tin drained tuna. Add seaweed and sesame sprinkles and mix. To make a pouring sauce, make the same teriyaki sauce and add crispy chilli oil if you’d like some spice in your poke.
5. I also like to pickle my own ginger in the microwave. Peel and finely slice a thumb or two of ginger. Add to 3 tbsp rice vinegar and 3 tsp white sugar. Microwave for 2-3 minutes until ginger has softened and the pickling sauce is a bit sticky. Alternatively, serve with shop bought sushi ginger.
6. To serve, put the rice into your favourite bowl. Arrange your veg, sweet potato, roast salmon kewpie mayo and teriyaki tuna on top of the rice. Serve with a generous squeeze of Kewpie mayo, a lime wedge, pickled ginger, the teriyaki pouring sauce and sushi seaweed sheets if desired. Enjoy!