Halibut poke with sushi rice, kiwi and spring onion

Ingredients

For 1 serving

• Sushi rice70 g
• Halibut130 g
• Kiwi1
• Avocado40 g
• Cucumber60 g
• Spring onions1
• Soy sauce10 ml
• Rice vinegar1 tablespoon
• Sesame oil5 g
• Sesame seeds4 g

Contains: gluten, soy, fish, sesame,

In season: November – March

Method

1. Rinse the sushi rice in a sieve under cold water, rubbing it with your fingers, until the water runs almost clear.
2. Put it in a small pan with cold water to cover by about a finger's width, bring to the boil over medium heat, turn to the lowest heat, cover and cook for 12–15 minutes without lifting the lid, until the water is absorbed. Season with the rice vinegar, folding gently, and spread it on a plate to cool slightly.
3. Meanwhile skin and bone the halibut and cut it into cubes of about 1.5 cm; use previously frozen fish, the only kind that is safe to eat raw. Dress it with the soy sauce and sesame oil and keep it in the fridge.
4. Peel the kiwi and avocado and dice them, wash and dice the cucumber, slice the spring onion into thin rings.
5. Assemble the bowl with the rice at the bottom, the halibut with its dressing, the kiwi, avocado and cucumber, and finish with the spring onion and sesame seeds.