Spread the cooked and seasoned rice over a large serving platter.
Lightly sear salmon, then cooked at 140°C for 10 min.
Slightly tear the cooked salmon over rice, follow with avocado, sesame seeds,
ginger, spring onions, soy beans, jalapeno, shiso, pink grapefruit.
Place a few drops of the mayonnaise onto the salad and finish with the toasted nori.
Serve with soy and wasabi on the side.
It was inspired by a trip to Australia where I met Mike McEnearney from Kitchen by Mike. Amazing restaurant and if you get the chance to visit Sydney I would make sure you stop by.
Did you know that a recent study found that wild salmon contained as much as three times more Vitamin A and eight times more Vitamin D than farmed salmon? Click here to lean more!