Mixed Seafood Poke Bowl

• 160 g Sushi rice
• 2 tbsp Rice vinegar
• 2 tbsp Soy sauce
• 2 tsp Sesame oil
• 120 g Salmon, sashimi grade
• 120 g Tuna steak, sashimi grade
• 120 g Prawns, cooked and peeled
• ½ Cucumber
• 1 Avocado, ripe but firm
• 2 Spring onion
• 2 tsp Roasted sesame seeds
• 1 piece Nori sheets

1. Rinse the sushi rice in cold water until the water runs mostly clear. Cook in a saucepan according to the packet instructions, then tip into a bowl and fold through the rice vinegar. Spread the rice out a little so it cools quickly.
2. While the rice cools, dice the salmon and tuna into bite-sized pieces. In a mixing bowl, whisk together the soy sauce and sesame oil, then add the salmon, tuna and prawns and toss gently to coat. Chill while you prep the veg.
3. Cut the cucumber and avocado into bite-sized pieces and finely slice the spring onion. Snip or crumble the nori sheets into thin strips. Keep everything covered and cool until you are ready to build the bowls.
4. Divide the rice between two bowls, then spoon the dressed seafood over the top. Add cucumber, avocado and spring onion, then finish with roasted sesame seeds and nori. Serve straight away while the rice is at room temperature and the toppings are cool.

Made this recipe? Rate it — a comment is optional.