Cook the rice according to the instructions on the packet and then let it cool down.

Halve and core the avocado, remove the pulp from the skin, dice and drizzle with lime juice.

Wash the spring onions and cut into rings up to the roots.

Rinse the fish in cold water, pat dry and cut into 1–2 cm cubes.

Peel the ginger and grate finely together with the spring onion bulbs.

Mix both with soy sauce and sesame oil.

Chop roughlythe macadamia nuts.

Spread the rice, avocado, fish and spring onion rings in bowls, drizzle the dressing over them and sprinkle with sesame seeds.

Cut the Shiso cress from the bed as desired and sprinkle over it.