Cook basmati rice in 500 ml boiling salted water.

Mix the soy sauce with the brown sugar and wasabi.

Drain the ginger well in a colander.

Wash and finely dice the cucumber.

Rinse the salmon, pat dry and cut into slightly wider strips.

Halve the avocado, remove the stone, remove the pulp from the skin, cut into wedges and drizzle with lime juice.

Drain the rice and stir in the rice vinegar.

Arrange rice, cucumber, ginger, avocado and salmon in bowls.

Sprinkle with sesame seeds.

Serve with sauce in bowls.