1. Marinate salmon fillets in tandoori spice mix and allow to sit for at least 2 hours.
2. Fry the marinated tandoori salmon and cut into 1 inch chunks. Set aside.
3. Prepare kale leaves by removing the stems and keeping only the main leaves. Drizzle with sesame oil, salt and pepper and bake in the oven for 30 minutes or until crisp. Set aside.
4. Form a round mould of the sushi rice and place in the centre of an 8 inch deep bowl.
5. Arrange the broccoli, beans, grated carrot, shredded cabbage, avocado, spring onions, noodles and tandoori salmon in the bowl around the sides of the rice.
6. Make up a sweet soy dipping sauce using: 2 tbsp rice wine vinegar, 1 tbsp dark soy sauce and 2 tsp of honey. You can also add chopped garlic, fresh ginger or chilli flakes to this! Drizzle over all elements of the dish.
7. Top the dish with chopped or crumbled crispy kale and a dash of wasabi or chilli mayonnaise and enjoy!

Top Tips...

• The above quantities are a substantial amount for one person and will generously fill an 8' diameter bowl. Double the quantities to serve 2 people, triple for 3 etc.
• The spicy sauce/topping can be omitted for those who prefer a milder dish.
• Try switching up the vegetables to keep this dish fresh and interesting - use whatever you have in the fridge!
• To make the dish vegetarian or vegan friendly, simply replace the fish with tofu, tempeh or other meat free substitutes.
• Leftovers can be saved to make into another dish the following day.