Salmon poke bowl with hot and sour dressing

Ingredients

• Salmon poke bowl
• 2 x 450g packets microwave brown rice
• 3 spring onions, thinly sliced
• 500 gram sashimi-grade salmon, cut into 2cm cubes
• 3 red radish, thinly sliced
• 1 cup shelled frozen edamame beans, blanched
• 200 gram enoki mushrooms
• 1 sheet toasted nori, thinly sliced
• 1/3 cup pickled pink ginger
• 1 teaspoon sesame seeds, toasted
• prawn crackers to serve
• Hot and sour dressing
• 1/4 cup light soy sauce
• 2 teaspoon sesame oil
• 2 tablespoon rice wine vinegar
• 2 teaspoon chilli flakes
• 2 teaspoon brown sugar