- In a glass bowl add the miso paste, tamarin, fresh ginger, garlic and honey. Add the two pieces of Salmon and allow to marinate in the fridge for 2 hours.
- Once marinated, heat a non-stick frying pan on a medium heat, and add the olive oil. Cook the salmon to your desired texture.
- Divide the cooked rice (still warm) amongst four bowls. Place ¼ of the sliced avocado in each bowl, along with half of each piece of salmon (or cut into smaller pieces), and the rocket. Top with sesame seeds and a squeeze of mayo, if required.