1. Place the quinoa and water in a large saucepan over high heat. Bring to the boil. Reduce heat to low, cover and cook for 15 minutes or until the quinoa is cooked and water has been absorbed. Set aside to cool slightly. Place the vinegar, mirin and salt in a small bowl and stir to combine. Pour the mixture over the quinoa, mix to combine and set aside to cool completely.

2. Place the salmon, chili jam and sesame oil in a medium bowl and toss to coat. Set aside.

3. In a circle shape, place half of the quinoa as a first layer and press them down with damp hands, then another layer of avocado, salmon and quinoa. Remove the circle. Mango in the middle and vermicelli fried on top with a sprinkle of poppy seeds.