Salmon and Avo Sushi Bowl

Rinse the rice, then put in a pan with 400ml water. Bring to a boil then cook covered on a low heat for 12 mins, before removing from the heat and leaving for another 10 minutes. Thinly slice the salmon and arrange on a platter with the sliced avocado. Drizzle with soy and lemon juice, and pop into the fridge to marinate for 10 mins.
Carefully tip the resting juices from the salmon into the rice, and stir with some salt. Divide the rice between four bowls, and top with the sliced salmon and then add the sesame seeds, chilli, coriander and the spring onions.

15 mins

4 serving

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