Mixed poke bowl

Cook the sushi rice according to pack instructions. Set aside, uncovered, to cool slightly while you prepare the toppings.

Combine the soy sauce, sesame oil, ginger, lime zest and juice in a bowl. Peel the mango, cut the flesh into small cubes and stir into the dressing with 1 tsp of the salmon caviar.

Cook the edamame in boiling water for 2-3 minutes, until just tender, then drain. Peel the avocado, remove the stone and slice the flesh.

Divide the rice between 2 bowls and add the toppings in sections – mango, avocado, edamame and remaining salmon caviar. Scatter with the salad onions, seaweed, sesame seeds and pickled ginger (if using), then drizzle any leftover dressing from the mango over the top.