Rinse the rice in a sieve until the water
runs clear. Drain and put in a large pan
with 400ml water. Bring to the boil, turn
the heat to low, cover, then cook for
10-12 mins until the rice is almost
cooked. Remove from the heat, then
leave, covered, for another 10 mins.
Thinly slice the salmon and arrange on
a platter with the sliced avocado. Drizzle
over the lemon juice and soy, making
sure everything is evenly covered. Leave
in the fridge to marinate for 10 mins.
Carefully tip the juices from the salmon
platter into the rice, then stir in with a
little salt. Divide the rice between 4 bowls.
Scatter the sesame seeds, spring onions,
chilli and coriander over the salmon and
avocado, then serve with the rice.