Poke Bowl with Toasted Sesame

• 300 g Sushi rice
• 2 tbsp Rice vinegar
• 250 g Salmon, sashimi-grade
• 2 tbsp Soy sauce
• 1 ½ tbsp Sesame oil
• 1 medium Cucumber
• 1 large Avocado, ripe but firm
• 2 tbsp Roasted sesame seeds
• 2 Spring onion
• 2 Nori sheets

1. Rinse the sushi rice in cold water until the water runs mostly clear. Tip into a saucepan with enough water to cover by about 2 cm, 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. Transfer the rice to a bowl and drizzle over the rice vinegar. Fold gently to coat and cool the rice a little so it is warm rather than hot.
3. Cut the salmon into bite-size cubes and place in a bowl. Stir through the soy sauce and sesame oil, then set aside while you prepare the vegetables.
4. Halve the cucumber lengthways and slice. Halve and stone the avocado, then slice the flesh. Thinly slice the spring onion and snip the nori into thin strips.
5. Divide the rice between two bowls and arrange the salmon, cucumber and avocado on top. Sprinkle generously with the roasted sesame seeds, then finish with spring onion and nori. Serve straight away.

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