Family favourites

The BBC star shares the recipes she most loves to cook for husband Abdal, sons Musa and Dawud, and daughter Maryam

- Nadiya Hussain

Black pepper poke salmon bowl

I’ve seen poke bowls popping up all over the place, especially when I’m in and around London. I’ve seen a few at festivals, too – it’s like they’re trying to say, ‘Make way, sushi.’ They have all the deliciousness of sushi in a bowl, which means there’s more of it. With a sticky rice base, they can be topped with fresh ingredients or leftovers from the fridge – make it colourful, make it delicious, make it yours.

SERVES 4 PREP 25 mins COOK 20 mins EASY

For the rice 500g sushi rice

2 tbsp apple cider vinegar

2 tsp caster sugar

For the sauce

25g mayonnaise

3 tsp soy sauce

1 tsp sesame oil

1/2 tsp fish sauce 1 tbsp sriracha

1 lemon, juiced

1 tsp black pepper

For the toppings

2 sushi-grade skinless salmon fillets (about 200g), cut into cubes 2 small or 1 large avocado, peeled, stoned and sliced (squeeze over lemon juice to prevent browning)

4 tbsp pickled red cabbage

1 large carrot, grated large handful of salted peanuts, roughly chopped

2 spring onions, sliced sesame seeds, for sprinkling nori sheets, snipped into strips

1 First, make the rice. Tip into a saucepan and wash until the water runs clear. Drain, then add enough fresh water to come 1cm above the rice. Set over a high heat, stirring all the time (this ensures the rice doesn’t settle on the base), and bring to the boil. Once it has boiled, simmer over a medium heat until all the water has evaporated. Cover and cook on the lowest setting to steam, about 10 mins.

2 Meanwhile, make the sauce by mixing together the mayonnaise, soy, sesame oil, fish sauce, sriracha, lemon juice and black pepper. Put the salmon in a bowl, then pour over the sauce and mix well.