Salmon poke bowl

Ingredients

• 450 g of jasmine rice, washed and drained
• 2 tbsp Lurpak® Unsalted Cultured Butter
• 1 tbsp ginger garlic paste
• 120 ml coconut milk
• 2 tbsp lime juice
• empty unit salt and freshly ground pepper
• 590 ml of boiling water
• 1 tbsp Lurpak® Salted Modified Cultured Butter Spread with Rapeseed Oil
• 500 g salmon fillet
• 1 tbsp mustard
• 2 tbsp cajun spice
• 3 tbsp sriracha mayo
• 1 tbsp lime juice
• 1 tbsp honey
• 140 g ripe avocados, thinly sliced
• 2 tbsp black sesame seeds
• 2 tbsp toasted sesame seeds
• 5 g of crispy spiced seaweed snacks
• 140 g mangos, cut into cubes
• 2 radishes, thinly sliced
• 100 g edamame beans
• 20 g red cabbages, sliced
• 20 g spring onions, finely cut
• 100 g cucumbers, sliced and cut into half-moons