Ultimate Smoked Salmon Poke Bowl

Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, trim and thinly slice the radishes. Pop them into a bowl along with the sugar (see ingredient for amount), half the rice vinegar and pinch of salt, mix and set aside. In another bowl, combine the sesame oil, soy sauce and remaining rice vinegar into another bowl and mix together. Tear the salmon into bite sized pieces and mix into the soy dressing. Set aside to marinate.

Halve the lime. Slice lengthways into the avocado. Once you reach the stone, turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone, then scoop the flesh out onto a board and cut into 1cm chunks. Pop it into another bowl, squeeze over some lime juice and pour over the sambal. Mix together and set aside. Roughly chop the peanuts.

A few mins before the rice is ready, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the sugar snap peas to the pan and stir-fry until tender, 2-3 mins. Add the remaining garlic and stir-fry for a further 30 secs then remove from the heat.