Salmon Avocado Sushi Poke Bowl

• 180 g Sushi rice
• 2 tbsp Rice vinegar
• 240 ml Water
• 120 g Edamame
• 200 g Salmon fillet, sashimi-grade
• 1 large Avocado, ripe but firm
• ½ medium Cucumber
• 2 Spring onion
• 1 Nori sheets
• 2 tbsp Soy sauce
• 2 tsp Roasted sesame seeds

1. Rinse the rice in cold water until the water runs mostly clear. Tip into a saucepan with the water, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Remove from the heat and leave, covered, for 10 minutes.
2. Tip the rice into a mixing bowl and drizzle over the rice vinegar. Fold gently to coat, then spread the rice out a little so it cools to warm room temperature.
3. Bring a small saucepan of water to the boil and cook the edamame for 2 minutes, or until tender. Drain well and set aside to cool slightly.
4. Cut the salmon into bite-sized cubes. Halve and stone the avocado, then cut into chunks; halve the cucumber lengthways and slice. Thinly slice the spring onion and cut or snip the nori into thin strips.
5. Divide the rice between two bowls and arrange the salmon, avocado, cucumber and edamame on top. Sprinkle over the spring onion, nori and roasted sesame seeds, then drizzle with the soy sauce to serve.

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