Ingredients

• 1 salmon fillet (cut into chunks)
• ½ avocado (sliced)
• 1 tsp Sushi Soy Sauce
• ½ tsp fish sauce
• 2 tsp honey
• 1 tsp fresh grated ginger
• 1½ tsp chilli paste
• 1 tbsp salted butter
• 2 garlic cloves (chopped)

For the rice:

• 1 x 125g bag of Poke Rice
• 2½ tbsp Rice Vinegar
• ½ tsp salt

For the salsa:

• mango (diced)
• coriander (chopped)
• basil (chopped)
• squeeze of lime juice

Instructions

1. In a bowl, combine the tamari, fish sauce, honey, ginger, and chili paste.
2. Melt the butter in frying pan over medium-high heat. Add the salmon, skin side down and cook for 3 minutes, until the salmon is crisp. Flip, reduce the heat to medium and add the garlic. Cook another minute.
3. Pour in the sauce. Cook another couple of minutes, until the sauce thickens. Remove the salmon from the pan.
4. To the pan add splash of water. Scrape up any sauce in the pan and simmer until the sauce comes back together.
5. Meanwhile, make the salsa. Combine all ingredients in a bowl. Season with salt.
6. Spoon the salmon over the bowls of rice. Pour the sauce over the salmon. Top with the salsa, sliced avocado and enjoy!