Salmon and avocado rice bowl

Method

Cook the sushi rice according to packet instructions, then spread it on a plate or shallow bowl to cool slightly. While the rice rests, pat the salmon fillet dry with kitchen paper and season with a pinch of salt. Heat a non-stick pan over medium-high heat and place the salmon skin-side up. Cook for three to four minutes until the flesh is opaque and flakes easily when pressed; you want searing|colour on the base without overcooking the centre. Transfer to a plate.

Halve the avocado lengthways, remove the stone, and slice the flesh thinly. Assemble the bowl by mounding the warm rice in the centre, then arrange the salmon fillet and avocado slices on top. Drizzle the soy sauce over the components and scatter the sesame seeds across. Serve while the rice and salmon are still warm.