Japanese Style Fresh Salmon Rice Bowl

Method

1. 1Rinse sushi rice under cold water until water runs mostly clear. Bring rice and 300 ml water to a boil in a small pot, cover tightly, reduce heat to low, and simmer for 12 minutes. Rest off heat covered for 10 minutes.
2. 2Using a clean chef's knife and chilled sushi-grade salmon, dice the fish into 1.5 cm cubes. Keep refrigerated until assembling.
3. 3In a small mixing bowl, whisk together soy sauce, sesame oil, and 15 ml fresh lime juice. Toss the salmon gently in half of the dressing.
4. 4Halve and peel the avocado, then slice into thin fans. Slice cucumber into thin half-moons.
5. 5Divide warm sushi rice into two wide bowls. Neatly arrange marinated salmon, avocado slices, and cucumber on top. Drizzle remaining sauce over the bowl and garnish with sesame seeds.