Ginger and Soy Salmon Bowl with Jasmine Rice and Cucumber

• 150 g Jasmine rice
• 300 ml Water
• 60 ml Soy sauce
• 20 g Ginger root, firm and fresh
• 2 cloves Garlic
• 2 pieces Salmon fillet, skin on
• 2 tbsp Sesame oil, toasted
• 1 medium Cucumber
• 2 pieces Spring onion
• 2 tsp Roasted sesame seeds

1. Rinse the jasmine rice in cold water until the water runs mostly clear. Tip into a saucepan with the measured water, bring to the boil, then cover and cook on the lowest heat for 10 minutes. Take off the heat and leave, covered, for 5 minutes.
2. Meanwhile, peel and finely grate the ginger, then finely grate the garlic. Stir the soy sauce with half the ginger and half the garlic in a small bowl. Pat the salmon dry.
3. Heat 1 tbsp sesame oil in a frying pan over medium-high 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, depending on thickness.
4. Reduce the heat to medium and pour in the soy mixture. Let it bubble for 30 to 60 seconds, spooning the glaze over the salmon until glossy and slightly thickened. Remove from the heat so the glaze does not reduce too far.
5. Slice the cucumber and finely slice the spring onion. Fluff the rice, then divide between two bowls. Top with the glazed salmon, cucumber and spring onion, then drizzle over the remaining 1 tbsp sesame oil and finish with roasted sesame seeds.

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