Tuna and Salmon Poke Bowl

• 160 g Sushi rice
• 2 tbsp Rice vinegar
• 2 tbsp Soy sauce
• 2 tsp Sesame oil
• 140 g Tuna steak, sashimi grade
• 140 g Salmon, sashimi grade
• 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 fold through the rice vinegar and let it cool to room temperature. Spread it out in a bowl to speed this up.
2. Dice the tuna and salmon into bite-sized pieces. In a mixing bowl, whisk together the soy sauce and sesame oil, then toss the fish through the dressing until evenly coated. Chill while you prep the toppings.
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 cool until serving.
4. Spoon the sushi rice into two bowls and top with the dressed tuna and salmon. Arrange the cucumber, avocado and spring onion around the fish, then scatter over the roasted sesame seeds and nori. Serve immediately.

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