Avocado Sriracha Poke Bowl

• 180 g Sushi rice
• 2 tbsp Rice vinegar
• 2 tbsp Soy sauce
• 1 tbsp Sesame oil
• 2 tsp Sriracha
• 220 g Salmon, sashimi-grade
• 1 medium Cucumber
• 1 large Avocado, ripe but firm
• 2 Spring onion
• 2 tsp Roasted sesame seeds
• 2 pieces Nori sheets

1. Rinse the sushi rice in cold water until the water runs mostly clear. Tip into a saucepan, cover with water and bring to the boil, then cover and cook on the lowest heat for 10 minutes. Take off the heat and leave, covered, for 10 minutes.
2. Stir the rice vinegar through the hot rice, then spread the rice out in a wide bowl so it cools quickly. Leave until just warm or room temperature. Meanwhile, mix the soy sauce, sesame oil and sriracha in a bowl.
3. Cut the salmon into bite-sized cubes and gently toss with half the dressing. Cut the cucumber into bite-sized pieces, slice the avocado, and finely slice the spring onion. Cut or crumble the nori sheets into thin strips.
4. Divide the rice between two bowls, then top with the dressed salmon, cucumber and avocado. Drizzle over the remaining dressing, then finish with spring onion, roasted sesame seeds and nori. Serve straight away.

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