Salmon Mango Poke Bowl

• 150 g Sushi rice
• 220 g Salmon fillet, sashimi grade
• 1 large Mango, ripe but firm
• ½ Cucumber
• 1 large Avocado, ripe
• 2 tbsp Soy sauce
• 2 tsp Sesame oil, toasted
• 1 Lime
• 2 Spring onion
• 2 tsp Roasted sesame seeds

1. Rinse the sushi rice in cold water until the water runs mostly clear. Tip into a saucepan with 225 ml water, bring to the boil, cover, then cook on the lowest heat for 10 minutes. Remove from the heat and leave, still covered, for 10 minutes.
2. Meanwhile, dice the salmon into bite-size pieces and put into a mixing bowl. Whisk together the soy sauce, sesame oil and the juice of the lime, then toss with the salmon. Thinly slice the spring onion and stir most through the salmon, reserving a little for serving.
3. Peel and dice the mango, slice the cucumber, and slice the avocado. Divide the warm rice between two bowls and top with the dressed salmon, mango, cucumber and avocado. Sprinkle with roasted sesame seeds and the reserved spring onion, then serve straight away.

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