Method:

1. Cut the salmon into an even size dice and macerate in the sudachi juice.
2. In the meantime peel and freshly grate the carrot.
3. Heat the rice and arrange into the bowl.
4. Start to build your bowl – arrange the macerated salmon onto the rice.
5. Arrange the pickled ginger, grated carrot, mayonnaise, freshly scooped avocado, fresh picked coriander and pickled red cabbage as in the photograph.
6. Sprinkle a mixed colour of sesame seeds (toasted in advance) over the salmon.
7. Finish with a half grilled lime and thinly sliced rounds of red chilli.

Our friends at Wine Selectors suggest pairing this dish with a Rose.