Poke bowl cured salmon

RECIPE BY:  CHEF JODY O’CONNOR FROM STIR CRAZY COOKING SCHOOL

INGREDIENTS: 

500g Cured salmon, cut into bite-size pieces 

Cooked rice 

Sliced avocado 

Sliced cucumber 

Edamame  

Ribbon carrots 

Sliced radish 

2 green onions, thinly sliced, plus more for garnish  

1 tsp. toasted sesame seeds, plus more for garnish 

CURE 

beetroot 

2 medium, peeled oranges

 2 meduim, zested oranges

gin 50ml 

Willow Creek Lemon infused 45ml

coarse sea salt 150g 

golden caster sugar 100g 

Dill 20g 

METHOD: 

  1. Cure the salmon for at least 2 hours up to 24hrs 
  2. Add rice to the bottom of four bowls.  
  3. Top with salmon and toppings of your choice.  
  4. Garnish with green onions and sesame seeds before serving.