First, cook the rice. Rinse the 300g of sushi rice under cold water until the water runs clear. Add it to a saucepan with 400ml of cold water. Bring to a boil, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 10-12 minutes, or until all the water is absorbed. Remove from the heat and let it stand, still covered, for 10 minutes.

While the rice is cooking, prepare the glaze. In a small bowl, whisk together the 80ml soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tbsp sesame oil, 2 minced garlic cloves, and grated ginger. Set aside.

Prepare the salmon. Pat the 4 salmon fillets completely dry with a paper towel. This step is key for getting a lovely crisp skin. Season the flesh side lightly with salt and pepper.

Heat 1 tbsp of vegetable oil in a large, non-stick frying pan over a medium-high heat. Once the oil is shimmering, place the salmon fillets skin-side down in the pan. Cook for 4-5 minutes, pressing down gently on the fillets for the first 30 seconds to ensure the skin makes full contact with the pan.

Flip the salmon and cook for another 2-3 minutes on the other side. The salmon should be nearly cooked through.

Pour the prepared glaze into the pan around the salmon. Let it bubble and simmer for 1-2 minutes, spooning the thickening sauce over the fillets. What works best for me is to slightly tilt the pan so the sauce pools, making it easier to spoon over. The glaze will reduce and coat the salmon beautifully.

Remove the pan from the heat. The salmon is ready when it flakes easily with a fork. Let it rest in the pan for a minute.

Time to assemble your bowls. Fluff the cooked rice with a fork and divide it among four bowls. Place a salmon fillet in each bowl, or flake it into large chunks. Arrange the sliced avocado, julienned carrot, and sliced cucumber alongside the salmon.

Garnish your salmon rice bowl with sliced spring onions and a generous sprinkle of toasted sesame seeds. Serve immediately with a drizzle of sriracha mayonnaise or a side of pickled ginger if you like.