Mix the walnuts and vinegar together in a small bowl and set aside.
Cook the rice in boiling water for 20-25 minutes until tender, drain.
Meanwhile, poach the salmon in a large pan of boiling water for 5 minutes then remove, add the cabbage to the water and blanch for 30 seconds and drain well. Remove the skin from the salmon and break into large flakes.
Divide the rice between 2 bowls and top with the salmon, cabbage and avocado, sprinkle over the walnuts and reserved vinegar and drizzle with sesame oil.
Serve drizzled with sriracha sauce and a sprinkling of coriander leaves and nigella seeds.
Notes
Cooks tip
Great with tuna or cooked chicken breast.