Teriyaki Salmon Poke Bowl

Method

1. Cube salmon fillet and place in a bowl. Add teriyaki marinade and place in fridge for 15 minutes.
2. In a saucepan add butter and garlic, stir till fragrant. Add 1 cup of rice and 1.5 cups of water and bring to boil. Once boiling, turn to a low heat and cook for a further 10 mins.
3. Cut cucumber and avocado into cubes.
4. Remove salmon from fridge and cook over medium heat until cooked.
5. Seperate all ingredients (coleslaw, avocado, cucumber, cooked rice, seaweed and salmon) into bowls. Season the rice with Furikake seasoning. Then dress the dish with kewpie mayo, tonkatsu sauce and siracha