Simon Rimmer served up a tasty salmon rice bowl with roast ham and gherkins on Sunday Brunch.
The ingredients for the sauce (makes more than you need) : 125g thick cut roast ham, 200g of mayonnaise, 40g of ketchup, 40g of yellow burger mustard, 3 chopped gherkins, 20ml of white wine vinegar, 2 teaspoons of cayenne, 2 teaspoons of smoked paprika and 1 teaspoon of garlic powder.
4 x 150g salmon fillets, 60ml soy, Juice and zest of 1 lime, 1 teaspoon of sugar, 25mm piece of ginger, grated.
4 x soft boiled eggs, 400g cooked sticky rice, 150g shitake mushrooms, 4 x chopped spring onion, 50ml of oil and 50ml of soy.
Garnish with sesame seeds and coriander.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes