Nadiya Hussain served up a tasty Hawaiian salmon poke bowl with sushi rice and a delicious sauce on Nadiya’s Time to Eat.

The ingredients for the rice are: 500g sushi rice or sticky rice, 2 tbsp apple cider vinegar, 1 tsp salt and 2 tsp sugar.

For the sauce: 25g mayonnaise, 3 tsp soy sauce, 1 tsp sesame oil, ½ tsp fish sauce, 1 tbsp Sriracha sauce, 1 lemon, juice only and 1 tsp black pepper.

To finish: 2 sushi grade skinless salmon fillets (about 200g total), cut into cubes, 2 small or 1 large avocado, sliced (with a squeeze of lemon to prevent browning), 4 tbsp pickled red cabbage, 1 large carrot, grated, large handful of salted peanuts, roughly chopped, 2 spring onions, sliced, sesame seeds, nori sheets, snipped into strips and sprinkling of black pepper.

See recipes by Nadiya in her book titled: Time to Eat: Delicious meals for busy lives available from Amazon now.