Japanese Salmon Rice Bowl with Soy and Mirin

• 160 g Short-grain rice
• 300 ml Water
• 300 g Salmon, skin on
• 2 tbsp Soy sauce
• 2 tbsp Mirin
• 1 tsp Sesame oil
• 1 medium Cucumber
• 1 large Avocado, ripe but firm
• 2 Spring onion
• 2 tsp Roasted sesame seeds

1. Rinse the rice in cold water until the water runs mostly clear. Tip into a saucepan with the water, bring to the boil, then cover and reduce to the lowest heat. Cook for 12 minutes, then take off the heat and leave covered for 10 minutes to steam.
2. Meanwhile, stir together the soy sauce and mirin in a small bowl. Pat the salmon dry, then brush all over with half the soy and mirin mixture. Set the remaining mixture aside for glazing in the pan.
3. Heat the sesame oil in a large frying pan over medium heat. Add the salmon skin-side down and cook for 4 to 5 minutes until the skin is crisp and the flesh is turning opaque up the sides. Turn and cook for 1 to 2 minutes, then pour in the remaining soy and mirin mixture and spoon it over the fish for 30 to 60 seconds until glossy and just cooked through.
4. Slice the cucumber and avocado, and thinly slice the spring onion. Fluff the rice, then divide between two bowls. Top with cucumber, avocado and the glazed salmon, then spoon over any pan glaze and finish with spring onion and roasted sesame seeds.

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