Salmon Teriyaki Poke Bowl

• 160 g Sushi rice
• 2 tbsp Rice vinegar
• 2 tsp Caster sugar
• 300 g Salmon fillet, skin removed
• 80 ml Teriyaki sauce
• 1 tsp Soy sauce
• 1 medium Cucumber
• 4 Spring onion
• 2 tsp Toasted sesame oil
• 2 tsp Sesame seeds

1. Rinse the rice in cold water until the water runs mostly clear. Tip into a saucepan with 240 ml water and bring to the boil, then cover and cook on the lowest heat for 10 minutes. Take off the heat and leave, covered, for 10 minutes.
2. Stir the rice vinegar and caster sugar together in a mixing bowl until the sugar dissolves. Fold this through the hot rice, then spread the rice out to cool slightly. It should be warm rather than steaming when you build the bowls.
3. Slice the salmon into large bite-sized pieces. Heat a large frying pan over medium-high heat and add the salmon in a single layer. Cook for 1 to 2 minutes per side until lightly coloured and just cooked through.
4. Pour in the teriyaki sauce and soy sauce and let it bubble for 30 to 60 seconds, turning the salmon to glaze it. Take the pan off the heat once the sauce looks syrupy and coats the fish. Leave the salmon to sit in the pan while you prep the vegetables.
5. Halve the cucumber lengthways and scoop out the watery seeds, then slice. Thinly slice the spring onion. Divide the rice between two bowls, top with cucumber, spring onion and the teriyaki salmon, then drizzle with toasted sesame oil and sprinkle over the sesame seeds.

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