Roughly chop the nuts. Roast with sesame, coriander and cumin. Let cool and crush coarsely. Season with salt and pepper. Cook rice in good 1⁄2 l boiling salted water (2 1⁄2 times as much as rice) according to package instructions.
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Clean and wash broccolini. Peel and chop garlic. Mix both with oil and agave syrup. Season with salt, pepper and paprika. Bake on the baking tray for about 15 minutes.
Cut the pomegranate in half, remove the seeds. Halve the avocado, remove the seeds, remove the flesh from the skin and cut into slices. Mix the sour cream with the lemon peel. Chop salmon roughly. Arrange rice, broccolini, salmon, avocado and sour cream. Sprinkle with pomegranate and nut mixture.