Ginger salmon poke-style bowl with spicy sesame avocado

Ingredients

• 250-300g fresh salmon fillet, skin removed
• 2 tablespoons mirin*
• 1 tablespoon sesame oil
• 2 teaspoons apple cider vinegar
• 1 tablespoon finely chopped pink ginger or 1 tsp freshly grated raw ginger
• 1 tablespoon sweet chilli sauce*
• 1/4 cup mixed sesame seeds – black, white and toasted
• 1/2 teaspoon shichimi togarashi spice salt (see recipe tip)
• 1/2 large avocado, skin removed and halved
• 2 cups cooked wild rice
• 1 cup frozen shelled edamame beans, thawed
• 1/2 cup seaweed salad mix
• 1 cup finely sliced red cabbage