Sesame Salmon Sushi Bowl

Steps

1. Cook rice Preheat oven to 220°C. In a small pot, combine rice, water, vinegar and a pinch of salt. Bring to the boil. Once boiling, 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. Prep vegetables Peel carrot into ribbons; thinly slice cucumber; cut radishes into fine matchsticks or grate.
3. Marinate salmon Pat salmon dry and remove any remaining pin bones. Place on a lined oven tray, skin side down. In a small bowl, combine sweet chilli, soy sauce and sesame salmon crust. Coat salmon with sesame salmon crust mixture.
4. Bake salmon When rice has 8 minutes steam time remaining, bake salmon in oven for 6-8 minutes (depending on thickness) for medium-rare, or until cooked to your liking. Prep garnishes.
5. To serve Spoon rice into bowl, then top with salmon and vegetables. Squeeze over lemon juice, drizzle with Japanese mayo and sprinkle over herbs.