1. Cook brown rice as per normal instructions or preferred cooking method

2. Remove any pin bones from the salmon and remove the skin. Dice salmon into 1 cm cubes, place in a bowl

   

3. Add Ding Dong Sauce, Wok Sauce, soy sauce and sesame oil to the salmon, toss well and pop in the fridge while you prep the toppings

   

4. Shred cabbage, grate carrot or chop into thin match sticks, chop spring onion and dice cucumber. 

   Cooked shelled edamame in boiling water for about 3 minutes. Add the asparagus in the final minute to blanch. Drain well and run under cold water to stop the cooking process

   

5. Add sesame seeds to salmon just prior to serving

   

6. Toss to coat

   

Building Poke Bowl

1. Place warm brown rice in the bottom of each bowl, drizzle with a little soy sauce if you like or equal parts soy and lemon juice mix together for a ponzu style dressing

   

2. Place dressed salmon at one end of the bowl

   

3. Arrange the toppings over the other half of the rice

   

4. Drizzle with Japanese Mayo or Sriracha Mayo or even Aioli, serve immediately