Salmon poke bowl & miso-tahini dressing

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Step 1

Boil the kettle. Rinse the rice, then place in a pan with 400ml salted boiling water. Simmer for 20-25 mins, then drain. Rinse with cold water to cool down; leave to drain. Peel the ginger and grate. Finely chop the chilli (remove the seeds for less heat). Peel the carrot and using a peeler, slice into ribbons (or use a julienne peeler or spiralizer). Make the dressing; mix together the miso, honey, vinegar, tahini, tamari, ginger and half the chilli. Mix the kale with half the dressing and leave to stand for 5 mins. Mix half the furikake and 1 tsp sesame oil (if you have it) with the rice. Peel the skin off the hot-smoked salmon and, if desired, scrape away the grey underside. Serve the rice topped with the edamame, kale, carrots and salmon. Drizzle over the remaining dressing and garnish with the remaining furikake and chilli.