- Place the jasmine rice into a pan of boiling water and simmer for 10-12 minutes.
- Transfer the rice to a sieve and run under cold water until the rice is cold. Drain well, place in a bowl and cling film. Refrigerate until needed.
- Whisk together all of the dressing ingredients. Cling film and place in the fridge until needed.
- Divide the rice between two bowls.
- Slice or dice the avocado into large pieces.
- Divide the avocado, edamame beans, spring onions and cucumber between the two bowls.
- Flake the roast salmon fillets and divide between the two bowls.
- Remove the dressing from the fridge and drizzle over the dish.
- Garnish the two bowls with sliced red chillies, sesame seeds and coriander sprigs
Chef’s tip:
For an alternative, replace the slow roast salmon with smoked salmon slices. Just slice the smoked salmon into 10mm ribbons and add to the poke bowl.
