Recipe

Step 1: Mix the mayonnaise with the Siracha and the sweet chili sauce, set aside until needed.

Step 2: Rinse the rice under cold water and place in a rice steamer; add the coconut milk, dry coconut and water, add a pinch of salt and steam until cooked.

Step 3: Place the diced tomatoes in a bowl with the onions, Thai basil and season with some salt and lime juice and toss lightly.

Step 4: Place some diced avocado on a plate; add a few spoonfuls of rice and flake some good chunks of salmon all over. Drizzle some Siracha infused mayonnaise, garnish with cilantro and serve.

Note: Since the flavours are Asian-inspired, I recommend you add ginger and lemongrass to the poaching liquid and instead of bay leaves perhaps use curry or Indian bay leaf known as Salam leaves.

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