• Cook brown rice as per normal instructions or preferred cooking method
• Remove any pin bones from the salmon and remove the skin. Dice salmon into 1 cm cubes, place in a bowl
  
• 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
  
• 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
  
• Add sesame seeds to salmon just prior to serving
  
• Toss to coat
  

Building Poke Bowl

• 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
  
• Place dressed salmon at one end of the bowl
  
• Arrange the toppings over the other half of the rice
  
• Drizzle with Japanese Mayo or Sriracha Mayo or even Aioli, serve immediately