Furikake Salmon with Rice & Salad | Australia

Ingredients

• 2 tbsp Lee Kum Kee Gluten Free Soy Sauce
• 1 tbsp mirin
• 1 tbsp Chinese rice wine
• 2 tsp brown sugar
• 600 g salmon fillets (1 piece per person)
• 2 C sushi rice
• 1 tbsp vegetable oil
• 1 tbsp sesame seeds lightly toasted
• 2 sheets of nori snack crumbled
• 100 g mesclun salad mix
• 1 cucumber thinly sliced
• ½ red onion finely sliced
• 1 carrot cut into matchsticks
• 4 tbsp sesame dressing