Easy Smoked Salmon Sushi Bowl

with Avocado and Japanese Dressing

1 tsp white vinegar

1 tsp sugar

2 eggs

vegetable peeler

small saucepan with lid

small saucepan

Check your avocado is ripe before starting this recipe (see Kitchen hack). Thinly slice 1 garlic clove. Thinly slice the spring onion. Peel the carrot into ribbons with a vegetable peeler.

Rinse the rice until the water runs clear. Put in a small saucepan with the garlic, half the spring onion and 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. Season with salt and pepper. Fluff the rice with a fork.

While the rice is cooking, bring a small saucepan of water to the boil for the eggs. Combine 1 tsp white vinegar and 1 tsp sugar in a large bowl. Add the carrot and toss to combine. Set aside to pickle, tossing occasionally, until needed.

Cook 2 eggs in the pan of boiling water for 6 mins for soft-boiled or 8 mins for hard-boiled. Drain, then cool in cold water. Peel and halve the eggs.

Thinly slice the avocado. Separate the smoked salmon slices, then coarsely tear into pieces. Divide the rice, avocado, salmon, drained pickled carrot and egg among bowls. Drizzle with the Japanese dressing and scatter over the remaining spring onion. Enjoy!

To speed up the ripening process, put the avocado in a paper bag and loosely close, then leave on the kitchen bench for a day or two. Add a banana to the bag to make the avocado ripen faster.