Cook the rice, then fold through the vinegar and a pinch of salt while still warm. Let it cool to room temperature — hot rice will cook the fish.

Dice the sashimi-grade salmon into 2cm cubes with a sharp knife in single strokes. Sawing tears the flesh.

Marinate the salmon in the soy sauce, sesame oil and lime juice for exactly 10 minutes. Longer and the acid starts curing it.

Slice the avocado and cucumber.

Build the bowls: rice, then salmon with its marinade, then the vegetables.

Finish with scallions and any remaining marinade.