Nothing says easy living like easy cooking does, and this spicy baked salmon poke bowl is here to prove that point; baked salmon with a spicy gochujang kick and a sweet honey flavour, sitting atop fluffy sushi rice, hand in hand with fresh summer produce, all topped off with a tangy chimichurri and crunchy furikake. This isn't your standard-issue poke bowl - it's a cultural hybrid and it's better!

ingredients

GROUP A – SALMON

• 200- 250 g boneless salmon fillet

• 2 tsp olive oil

• Pinch of salt

• 1/8 tsp ground black pepper

• 1 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tsp gochujang paste (adjust up or down to your heat preference)

• 1/2 tsp honey

• Squeeze of lime juice

GROUP B - CHIMICHURRI

• 4 garlic cloves

• 2 tbsp red onion

• 2 cups fresh flat-leaf parsley, firmly packed

• 1/4 cup fresh cilantro

• 1 tbsp fresh lime juice

• Red or white wine vinegar, to taste

• 1/2 cup olive oil

• Salt, to taste

• Red pepper flakes, to taste

GROUP C - EVERYTHING ELSE

• Fresh mango

• Sliced red radish

• Salted, steamed edamame beans

• Shredded purple cabbage

• Cooked sushi rice (as much as needed)

• Furikake seasoning

method

• Preheat oven to 400 F.  Brush salmon with olive oil and season with salt & pepper. Mix all other Group A ingredients to form a sauce. Brush the salmon with it and pour it all over. Bake for 6 min, then baste with the sauce and re-brush the top of the salmon. Bake for another 6 min, or until flakey and done.

• Coarsely chop garlic, cilantro, parsley, & onion. Mix with all other Group B ingredients and set aside.

• Assemble - Add in the cooked rice at the base and layer all the fresh ingredients in little heaps over it. Cut the salmon fillet into bite-sized chunks and add to the bowl. Drizzle with chimichurri and sprinkle furikake to finish. Eat immediately!