- ¼ cup tahini paste
- 1 tbs light miso paste
- 1 garlic clove, crushed
- Ice water
- 1 cup cabbage slaw
- 1 ½ cups brown rice, cooked according to packet directions
- Pickled ginger
- Avocado, diced
- Wasabi peas
- Coriander, washed and leaves picked
- Red chilli, sliced finely
- Spring onions, finely chopped
Combine soy sauce, mirin, miso and bone broth powder in a bowl and mix well. Add salmon fillets and marinate for at least 30 minutes or up to 4 hours.
Preheat the oven to 180C. Line a baking tray with baking paper. Place the salmon fillets on the tray and roast for 10-15 minutes or until cooked to your liking. Gently flake apart into pieces.
To make the dressing, whisk together the tahini, miso and garlic and slowly add ice water until a smooth consistency is reached. Set aside.
To assemble the bowl, add rice as the base, layer toppings around the bowl and drizzle with miso dressing.