Sriracha salmon poke bowls | New World

Ingredients

• 500g Salmon fillets, deboned and skinless
• ⅓ cup rice wine or white vinegar
• Juice of ½ lemon
• 2 Tbsp sriracha sauce
• 2 tsp caster sugar
• 1 tsp sesame oil
• 1 Tbsp fish sauce
• ¼ cup olive or avocado oil
• 2 cups cooked brown rice
• 1 cups salad greens of your choice
• 1 avocado, cut into quarters
• 1 cup cooked edamame
• 3 radish, thinly sliced
• Japanese mayonnaise, to serve
• Pickled ginger, sesame seeds and seaweed strips, as desired