No Fish option - replacement is diced chicken thighs.
2. Thinly slice radishes and spring onions. Dice capsicum and avocado. Keep separate.
3. Peel and grate ginger to yield 1 tbsp. Combine with 3 tbsp vinegar, 1 tbsp soy sauce, 2 tbsp sesame oil and 1 tbsp tahini.
4. Heat frypan over medium-high heat with 1 tbsp sesame oil. Coat salmon with 1 tbsp soy sauce. Cook for 3-4 minutes each side until cooked through.
5. Divide rice and components evenly among bowls. Break apart salmon and add to bowls. Spoon over dressing to serve.
If you have rice wine vinegar at home you can use that instead of apple cider vinegar for a more authentic flavour!
No Fish option - replacement is diced chicken thighs .
Increase cooking time to 10 minutes or until cooked through.
Radishes 1/2 bunch
spring onions 1/3 bunch
yellow capsicum 1
Salmon fillets 2 packets
From your pantry:
soy sauce (or tamari), sesame oil, apple cider (or rice wine) vinegar, tahini