For the poke
8 Tablespoons Soya sauce
2 Tablespoons Huletts brown sugar
1 Red chilli (Finely chopped)
1 Tablespoon Ginger (Grated)
1 Lime Lime zest
2 Tablespoons Sesame oil
2 Tablespoons Fresh coriander (Chopped)
200 Grams Salmon fillet
For the rice
2 Cups Spekko Saman White rice
2 Cups Water
2 Teaspoon Salt
1/4 Cup Rice vinegar
3 Tablespoons Huletts castor sugar
To serve
1 Small cucumber, sliced into ribbons using a peeler
Wash the rice in cold water to remove any excess starch.
Place the washed rice into a pot then add the 2 cups of water and salt, cover with a lid and place on high heat until boiling.
Reduce heat to medium, then simmer gently until the water is absorbed.
Remove from the heat and set aside for 10 minutes, with the lid on.
Mix together vinegar and castor sugar until dissolved, then fold into the rice and set aside to cool completely.
Mix together the soy, brown sugar, chilli, ginger, lime zest, sesame oil and coriander.
Cut the salmon into 1cm squares, then toss in the marinade and leave to sit for 5 minutes.
Spoon rice into bowls, then top with the salmon and cucumber ribbons, avocado and pickled ginger.
Sprinkle with the sesame seeds.