Rinse the rice under cold water until the water runs clear, then add it to a pot with an equal amount of water.

Bring it to a boil, then reduce the heat to a simmer. Cook the rice for about 15 minutes, ensuring it doesn’t stick to the bottom of the pot.

Once cooked, fluff the rice with a fork and set it aside.

Preheat your air fryer to 200°C (400°F) or your oven to 220°C (430°F). Place the salmon fillets on a baking tray.

Brush the gochujang on to the salmon followed by the honey or mix the honey and gochujang in a small bowl to create a spicy-sweet glaze. Spread this glaze evenly over each fillet.

Cook the salmon in the air fryer for about 12 minutes, or in the oven for 15 minutes, until it’s cooked through and slightly caramelized on the edges.

Start assembling your poke bowls by adding a generous scoop of sushi rice to the base of your bowl.

Arrange the sliced cucumber, avocado cubes and optional pickled ginger around the edges of the bowl.

Add the nori squares and spring onions then place the cooked salmon fillet in the center.

Drizzle mayonnaise and sriracha over the top of the salmon for a creamy, spicy finish. Alternatively, spoon the sauces on the side if you prefer to dip. Finish the bowl with a sprinkling of sesame seeds