Poke with salmon and avocado — the Hawaiian salad with rice

Ingredients (for 4 servings):

• 500 g very fresh salmon fillet (sushi-grade), skinless, cut into cubes of about 2 cm
• 250 g sushi rice, cooked (or quinoa for a gluten-free version)
• 1 ripe avocado, cut into cubes
• 1 cucumber, cut into thin slices
• 2 spring onions, finely sliced
• 2 tablespoons sesame seeds
• a little hydrated wakame seaweed (optional)

For the sauce:

• 60 ml soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon honey
• the juice of half a lemon
• 1 teaspoon finely grated ginger
• 1 teaspoon sriracha (optional, to taste)

Preparation steps:

1. Cook the rice according to the instructions on the packet, let it cool a little and mix it with a teaspoon of rice vinegar and a pinch of salt.
2. Prepare the sauce: in a small bowl mix the soy sauce, sesame oil, honey, lemon juice, ginger and sriracha.
3. Cut the salmon into cubes and marinate them in half of the sauce for about 10 minutes in the fridge.
4. Divide the rice into 4 bowls and arrange on top, in sections: the salmon cubes, the avocado, the cucumber, the spring onion and the wakame seaweed.
5. Drizzle the remaining sauce over the top, add the sesame seeds and serve immediately.

Preparation time: 20 minutes. Servings: 4.