Eat the RAINBOW

Salmon, pickled veggies and avocado poke bowl

SERVES 2

FOR THE PICKLE

• 1 large carrot, peeled into ribbons
• 6 radishes, finely sliced
• 100ml rice wine vinegar
• 4 tbsp granulated sugar

FOR THE POKE BOWL

• 150g brown sushi rice• 2 tsp rice wine vinegar• 1 tsp tahini• 1• 1 tbsp dark soy sauce• 1 tsp honey• ½ lime, juiced• 200g sushi-grade salmon (ask your fishmonger), skin removed, cut into 2cm cubes• 1 avocado, finely sliced• 2 tbsp toasted sesame seeds• 2 spring onions finely sliced