Salmon Poke Bowl with Matcha Rice and Grapefruit Tamari

Steps

1. Prepare your vegetables. Combine rice, water, matcha powder and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Place edamame beans into a bowl and cover with cold water to defrost for a few minutes. When defrosted drain well and set aside.
3. Remove skin from salmon. Place the fillet on a chopping board with the skin-side-down and thinnest part closest to you. Hold thin end of fillet and using a sharp knife, cut between the flesh and the skin slowly, until the fish pulls away from the skin, discard skin and dice salmon 1.5cm.
4. Place salmon in a bowl with soy sauce, vinegar, sweet chilli and sesame seeds and set aside to marinate. Thinly slice radishes and cucumber into discs and peel carrot into long ribbons.
5. Heat sesame oil in a large fry-pan on medium-high heat. Add edamame beans and cook for about 1 minute, add salmon and cook for a further minute, stirring often, being careful not to mash salmon until just cooked and edamame beans are bright green. Season with salt and chilli (if using).
6. To serve, spoon rice into bowls. Arrange radish and cucumber slices neatly in one section. Nest carrot ribbons in another section. Place a pile of salmon and edamame in one last section ensuring there is still some matcha rice showing. Drizzle over grapefruit and tamari vinaigrette and sprinkle over micro-candy radish and shiso furikake.