Salmon Poke-Style Bowl with Sushi Rice

• 150 g Sushi rice
• 30 ml Rice vinegar
• 2 tsp Caster sugar
• 220 g Salmon fillet, sashimi-grade
• 30 ml Light soy sauce
• 2 tsp Toasted sesame oil
• 2 Spring onion
• ½ Cucumber
• 1 Avocado, ripe but firm
• 2 tsp Roasted sesame seeds
• 2 Nori sheets

1. Rinse the sushi rice in cold water until the water runs mostly clear. Tip into a saucepan, cover with fresh water, bring to the boil, then cover and cook on the lowest heat for 10 minutes. Remove from the heat and leave, covered, for 10 minutes.
2. Whisk the rice vinegar and caster sugar in a large bowl until the sugar dissolves. Fold the warm rice through the vinegar mixture, then spread it out in the bowl to cool slightly. It should be just warm, not hot, before you top it.
3. Cut the salmon into bite-size cubes and put into a mixing bowl. Stir in the light soy sauce and toasted sesame oil, then add most of the spring onion, reserving a little for serving. Leave to stand while you prep the vegetables.
4. Halve the cucumber lengthways and slice it thinly. Halve, stone and peel the avocado, then slice it. Cut the nori sheets into fine shreds with a knife.
5. Divide the sushi rice between two bowls. Top with the cucumber, avocado and dressed salmon, then spoon over any remaining dressing from the bowl. Finish with the roasted sesame seeds, shredded nori, and the reserved spring onion.

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