Grilled Miso Salmon and Japanese Coleslaw in Steamed Bao

Ingredients

• 2 x 100g salmon fillets
• ¼ head of red cabbage (shaved)
• 150g snow peas (sliced lengthways)
• 1 tbsp ground sesame seeds
• 5-6 bao buns
• 3 tbsp shiro miso paste
• 2 tbsp Obento Rice Wine Vinegar
• 2 tbsp sugar
• 1 tbsp Obento Sake
• 2½ tbsp Kewpie Mayonnaise
• ½ tbsp Obento Rice Wine Vinegar
• 1 tsp Lee Kum Kee Premium Soy Sauce
• 1 tsp Yeo’s Pure Sesame Oil
• 1 tsp sugar
• ¼ tsp salt
• 1 sheet Obento Yaki Nori (sliced into fine strips)
• 2 spring onions (sliced)
• 1 cucumber (sliced)
• 1-2 chillies (sliced)