Smoked salmon poke bowl

Poke, pronounced POH-key, is a traditional Hawaiian dish of marinated raw fish and rice. For a timesaver, use smoked salmon and an easy dressing.

2 cups (400g) sushi rice 2 tablespoons chilli lime dressing or vinaigrette of choice 1 medium (120g) carrot 1 (130g) Lebanese cucumber 100g smoked salmon 150g snow peas, sliced lengthways 2 medium (500g) avocados, halved lengthways, peeled 2 spring onions, sliced thinly ⅓ cup fresh coriander sprigs 2 teaspoons sesame seeds, toasted

1 Rinse rice in a sieve under cold running water until water runs clear. Place the rice, 2 cups (500ml) water and 1 teaspoon salt flakes in a medium saucepan; bring to the boil. Reduce heat to low; cook, covered, for 12 minutes or until rice is tender and water absorbed. Stand, covered, for 10 minutes. Stir in dressing. 2 Meanwhile, cut the carrot into long thin strips using a mandoline, spiraliser or julienne peeler. Peel the cucumber lengthways into ribbons. 3 Divide rice mixture evenly among four bowls; top with smoked salmon, carrot, cucumber and snow peas. 4 Slice avocados thinly, keeping slices in position. Fan avocado slices and form each half into a rose. Place avocado on rice mixture in bowls. Top with onion and coriander; sprinkle with sesame seeds. 5 Drizzle with extra dressing. Not suitable to freeze or microwave.