Salmon rice bowl

Method

1. Place the salmon in a shallow dish along with the soy sauce, sesame oil, mirin, ginger and minced garlic, leave to marinate for around 30 minutes.

2. Cook the rice as per packet instructions until, sticky but not over done to the point of mush.

3. Wash the spring greens and discard any tough stalks, leave aside.

4. Heat a little rapeseed oil in a large frying pan over a medium high heat. Take the salmon out of the marinade and add to the pan, frying on both sides for around two minutes. Remove from the pan and set aside.

5. Heat a little rapeseed oil in a wok over medium high heat and add the spring greens. Season lightly with a splash of soy sauce, sliced clove of garlic and a pinch of chilli flakes. Fry until wilted but still very green. Heat the remaining marinade up in a small pan until hot.

6. Divide the rice between two bowls, top with salmon, spring greens and pour the marinade over.