Cooking with Nico: A little bowl of Tokyo

A super-simple Japanese treat from studio manager/executive chef Nico today. You can get all the ingredients at most supermarkets -- but Nico of course prefers shopping locally at Ridley Road market.

You'll need:

- 1 ripe avocado (the Japanese refer to it as "forest tuna", Nico tells us)
- some (preferably organic) smoked trout/salmon slices ("dead," our vegetarian dev adds)
- a generous handful of rocket salad
- some finely chopped spring onions
- some brown sushi rice (or normal brown rice if you only have Tesco Metro at your disposal)
- packet miso soup or miso paste (optional)

Also optional: soy sauce and wasabi (keep them in the studio cupboard - Nico recommends writing your name on them with white-out. Not that anyone has attempted to snack on the wasabi. Not yet anyway.)

Fill a bowl with the rice, it's about the only thing you may need to pre-prepare at home. Top with the sliced avocado, (dead) trout, spring onions and rocket. Mix the wasabi and soy sauce and dip the goodies in as you go. Wash down with the miso soup, or maybe some sake if your office has more of a Mad Men bent.