Japanese Salmon And Avocado Rice - cooking recipe

Ingredients

10 ounces sushi rice
12 ounces skinless salmon fillet
2 avocados, sliced
1 lemon, juice
4 teaspoons soy sauce
4 teaspoons sesame seeds, toasted (optional)
2 scallions, thinly sliced
1 red chili pepper, deseeded and thinly sliced
1 ounce cilantro, leaves only

Preparation

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.