Plant-Based Salmon Poké Bowl

Method

1. Add 1 cup of sushi rice to a sieve and run under cold water until it runs clear. Add to a saucepan with 2 cups of cold water. Bring to the boil over a medium to high heat for 12 minutes. Remove from heat and let stand, covered, until ready to serve.
2. In a small bowl, combine minced garlic, grated ginger, soy sauce, maple syrup, toasted sesame oil, cider vinegar and sweet chilli sauce. Combine with a fork and add salt and pepper to taste.
3. Ribbon the carrots, finely slice the red cabbage and spring onions, prepare the edamame beans, cube the mango and finely shred some nori sheets.
4. Remove the lid from the rice and fluff up the grains with a fork. Divide between bowls. Arrange prepped vegetables and mango on top of the rice, then place Squeaky Bean Smoked Salmon Style Flakes on top. Pour over a good helping of the sweet chilli dressing and sprinkle with the spring onion and nori.