Raw Talent

Rinse your sushi rice in a bowl until the water runs clear.

You can cook your rice in a rice cooker if you prefer, but this is a stovetop recipe. Add the cup of rice and cup of water to a pot over high heat and bring to a boil. Set the heat to low and cover. Don't open it and don't stir it for the next 15 minutes. Once done, open it and set aside for another 15 minutes.

In a bowl, combine your vinegar, salt and mirin and stir until well mixed.

Move your rice from the pot to a mixing bowl, fluff it a little, then add the rice vinegar mixture and combine well.

Slice your salmon and tuna to the size you like — I'd recommend about 1cm cubes.

Slice your cucumber with a mandoline, and cut your avocado into 1cm cubes as well.

Pull apart your surimi crab sticks.

Add your rice to a bowl, then your proteins, the veggies you sliced and some ginger. Sprinkle panko crumbs and sesame seeds on top.

In a bowl, mix all of your sauce ingredients and add a little on top of your poke bowl.