Fresh grilled salmon, steamed white rice with a touch of lush asian spices. Served on a bed of diced red onions and cucumber.
Boil rice for roughly 15 to twenty minutes.
Grill or barbecue salmon until edges become crispy and salmon is firm to the touch, unless preffered rare in the center.
Create the sour chilli dipping sauce.
Plate up, serve meal and enjoy.