Poké bowl

Boil the eggs in about 5 minutes. Cook the rice. Divide the mackerel into pieces and remove the clippings.

Drain the rice and leave with the lid on the pan. Halve the avocados and remove the kernel. Scoop the flesh from the skin with a spoon and cut into slices.

Peel the eggs, cut in half and take out the yolks. Prepare the yolks with the horseradish and sour cream. Season to taste with salt and fill half the eggs with this cream.

Divide the rice over large bowls. Divide the vegetables and mackerel over them and place two half-filled eggs on each bowl. Sprinkle the poké bowl with the red pepper and spring onions.