Poke Bowl

Rinse the sushi rice under cold running water until the water runs clear.

Drain the rice well, then place it in a saucepan with 200ml of water. Cover and simmer over low–medium heat for 15 minutes.

Remove from the heat and let it rest, covered, for 10 minutes.

Meanwhile, gently warm the rice vinegar, sugar and salt in a small saucepan until the sugar and salt have dissolved. Stir this into the cooked rice and set aside to cool.

Cut the salmon into 1–2cm cubes.

In a bowl, whisk together the soy sauce, sesame oil and freshly grated ginger. Add the salmon, toss to coat, then chill in the fridge for 15 minutes.

Dice the avocado, slice the cucumber into half-moons, cut the carrot into matchsticks and thinly slice the red onion. Make sure the edamame beans are thawed.

Divide the cooled rice between two large bowls.

Arrange the marinated salmon, avocado, cucumber, edamame beans, carrot and red onion in sections on top of the rice.

Sprinkle over the sesame seeds and, if you like, garnish with nori strips or chopped fresh coriander.