- Combine the soy sauce, sesame oil and spring onions and stir into the salmon cubes. Set aside whilst cooking the rice.
- Cook the rice according to the pack instructions, drain and stir through rice wine vinegar.
- Lightly toast both sesame seeds in a small pan, moving them round the pan until they begin to shine and the white ones are golden.
- Spoon the rice into bowls, top with the salmon mixture, sprinkle over the seeds and add the avocado and nori strips to garnish. Squeeze over the lime just before eating.
The salmon requires only 10 minutes marinating before it takes on the flavours and it is best eaten fresh, but it can be left covered in the fridge for up to a day.
Norwegian farmed salmon can safely be used raw to make sushi and sashimi without prior freezing, as highlighted by NIFES’ Nutrition and Seafood Research