In a small bowl combine sauce ingredients and mix well.
Divide brown rice between two bowls as a base layer. Arrange salmon, carrot, avocado, cucumber, edamame, pickled ginger and spinach on top. Sprinkle coriander, spring onion and sesame seeds on top.
Drizzle sauce over the top followed by a drizzle of kewpie mayo. Enjoy!
Notes
This delicious poke bowl recipe was developed in collaboration with Huon Aquaculture. You can purchase fresh Sashimi grade salmon directly via Huon’s website.