Glazed Salmon Poke Bowl

with Sushi Rice, Avo and Sriracha Mayo

1½ tbs white vinegar

1 tsp sugar

1 tbs soy sauce

2 tsp honey

2 tsp vegetable oil

small saucepan with lid

mandoline (optional)

small frypan

Check your avocado is ripe before starting this recipe (see Cooking tip). Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.

Meanwhile, thinly slice the cabbage with a sharp knife or mandoline. Thinly slice the spring onion. Crush or finely chop 1 garlic clove. Combine 2 tsp white vinegar and 1 tsp sugar in a large bowl. Add the cabbage and toss to combine.

Combine the garlic, 1 tbs white vinegar, 1 tbs soy sauce and 2 tsp honey in a large bowl. Add the salmon and turn to coat (make sure you reserve the soy marinade after you remove the salmon – you'll need it later).

Heat 2 tsp vegetable oil in a small frypan over high heat. Cook the salmon, skin-side down, for 3 mins or until the skin is crisp and golden. Reduce the heat to medium-high, turn and cook, flesh-side down, for a further 2-3 mins until just cooked through or cooked to your liking. Add the reserved marinade and cook, turning, for 1 min or until glazed. Remove from the pan.

Combine the sriracha sauce (see Make it milder), mayonnaise and 2 tsp water in a bowl. Cut the avocado into 2cm chunks. Fluff the rice with a fork. Divide the rice, salmon, cabbage and avocado among bowls. Drizzle with the sriracha mayo and scatter over the spring onion. Enjoy!

Sriracha is a Thai hot chilli sauce. We've recommended this amount for flavour, but if you prefer less heat, reduce to taste or leave it out altogether.