Makes 2 portions

2 rice portions (cooked)

Dash rice wine vinegar

1 mango

1/2 lemon (juice)

1/2 avocado (cubed)

1/2 cup pickle red onion

1 cup edamame (cooked)

1 radish (thinly sliced)

1 pieces skin off salmon (sashimi grade and cubed)

1 tbl sp chilli oil

1/4 cup mayonnaise

2 tbl sp furikake seasoning

1. Begin by coating your cooked rice with a dash of the rice wine vinegar and mixing it through. Seperate into two bowls.

2. Bl;itz your mango flesh with lemon juice and pinch of salt until smooth, before spooning over the rice liberally. Add more to taste.

3. On top add avocado, pickled red onion, edamame, radish and salmon.

4. In bowl mix together mayonnaise and chilli oil to create a spicy mayo. On top of everything add spicy mayo and furikake seasoning.