Place haloumi and salmon in a preheated air-fryer (on 200 degrees celsius) and cook for 15 minutes. Alternatively, cook in a pan over a medium-high heat until crispy and cooked through. Set aside.

While the salmon and haloumi are cooking. Cook the rice, drain and set aside.

Combine all guacamole in a bowl and mash well with a fork. Set aside.

Place a bed of rice in the bottom of two bowls.

Add the salmon, haloumi, seaweed and guacamole on top of the rice.

Sprinkle with shallots, sesame seeds and chilli. Serve with lime wedges.