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Nadiya Hussain is the winner of the sixth series of The Great British Bake Off. She’s written several cookbooks, including her latest, Nadiya’s Fast Flavours and Nadiya Bakes. Catch her newest series, Fast Flavours, on BBC iPlayer. @nadiyajhussain

Black pepper poke salmon bowl

I’ve seen poke bowls popping up all over the place, especially when I’m in and around London. I’ve seen a few at festivals, too – it’s like they’re trying to say, ‘Make way, sushi.’ They have all the deliciousness of sushi in a bowl, which means there’s more of it. With a sticky rice base, they can be topped with fresh ingredients or leftovers from the fridge – make it colourful, make it delicious, make it yours.

SERVES 4 PREP 25 mins COOK 20 mins EASY

For the rice

500g sushi rice
2 tbsp apple cider vinegar
2 tsp caster sugar

For the sauce

25g mayonnaise
3 tsp soy sauce
1 tsp sesame oil
½ tsp fish sauce
1 tbsp sriracha
1 lemon, juiced
1 tsp black pepper

For the toppings

2 sushi-grade skinless salmon fillets (about 200g), cut into cubes
2 small or 1 large avocado, peeled, stoned and sliced (squeeze over lemon juice to prevent browning)
4 tbsp pickled red cabbage
1 large carrot, grated
large handful of salted peanuts, roughly chopped
2 spring onions, sliced
sesame seeds, for sprinkling
nori sheets, snipped into strips

1 First, make the rice. Tip into a saucepan and wash until the water runs clear. Drain, then add enough fresh water to come 1cm above the rice. Set over a high heat, stirring all the time (this ensures the rice doesn’t settle on the base), and bring to the boil. Once it has boiled, simmer over a medium heat until all the water has evaporated. Cover and cook on the lowest setting to steam, about 10 mins.

Meanwhile, make the sauce by mixing together the mayonnaise, soy, sesame oil, fish sauce, sriracha, lemon