Easy poke bowl for one

Place edamame in a small saucepan. Cover with water and bring to the boil on high heat. Cook for 2 minutes or until heated through. Refresh under cold water. Drain.

In a medium jug, combine the soy sauce, vinegar, olive oil, honey and garlic, and half the sesame oil. Season with pepper. Pour half over the salmon in a shallow dish and reserve the other half for the dressing.

Using scissors, cut the nori into 5cm triangles and brush lightly with remaining sesame oil. Heat a small frying pan on high heat. Toast the nori for 1–2 minutes each side, until crisp.

In the same pan, sear and turn the salmon for 2 minutes, until golden.

Arrange wombok, avocado, mango and edamame in a bowl. Top with salmon and drizzle with remaining dressing. Serve with nori, sesame seeds, coriander, mayonnaise and ginger.