JAPANESE SALMON AND AVOCADO RICE

Steps:

• Rinse the rice in a sieve until the water runs clear. Drain and put in a large pan with 1 3/4 cups cold water.
• Bring to the boil, turn the heat to low, cover then cook for 10-12 mins until the rice is almost cooked.
• Remove from the heat then leave, covered, for 10 minutes.
• Thinly slice the salmon the arrange on a platter with the sliced avocado.
• Drizzle over the lemon juice and soy, making sure everything is evenly covered.
• Leave in the fridge to marinate for 10 minutes.
• Carefully tip the juices from the salmon platter over the rice then stir with a pinch of salt.
• Divide the rice between four bowls.
• Scatter the seasame seeds, scallions, chili and cilantro over the salmon and avocado and serve with the rice.