Spicy Salmon Crunch Poke Bowl

• 150 g Sushi rice
• 300 ml Water
• 2 tbsp Rice vinegar
• 2 tsp Caster sugar
• ½ tsp Fine sea salt
• 220 g Salmon, sashimi grade
• 60 g Mayonnaise
• 2 tbsp Sriracha
• ½ medium Cucumber
• 1 medium Avocado, ripe but firm
• 2 Spring onion
• 30 g Fried onion

1. Rinse the sushi rice in cold water until the water runs mostly clear. Tip into a saucepan with the water, bring to the boil, then cover and cook on a very low heat for 10 minutes. Take off the heat and rest, covered, for 10 minutes.
2. Meanwhile, stir together the rice vinegar, caster sugar and fine sea salt until dissolved. Spread the rice in a wide bowl and fold through the vinegar mixture, then let it cool slightly so it is warm rather than hot.
3. Slice the salmon into small cubes. In a mixing bowl, mix the salmon with the mayonnaise and sriracha until evenly coated.
4. Halve the cucumber lengthways and scoop out the watery seeds, then slice. Halve, stone and peel the avocado, then slice; finely slice the spring onion.
5. Divide the rice between two bowls and top with the spicy salmon, cucumber and avocado. Sprinkle over the spring onion and finish with the fried onion for crunch. Serve straight away.

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