Miso Salmon Skewers With Sticky Rice And Sesame Avo Salad

Rinse your sushi rice in a sieve under cold running water for 30 secs (use your hands to wash the grains!) and set aside to drain

Add the drained rice and 200ml [300ml] [400ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min

After 15 min, remove the rice from the heat and keep covered for a further 10 min before serving

Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!

Add your ginger & garlic paste to a small bowl with your miso, gluten free soy sauce, half of your mirin (you'll use the rest for later!), shichimi togarashi (can't handle the heat? Go easy!) and a squeeze of lime juice (save most of it for later!)

Give everything a good mix up – this is your miso marinade

Chop your salmon fillet[s] into 6 bite-sized pieces per person

Add the salmon pieces to a bowl with half of the miso marinade (save the rest for later!) and gently mix until all of the salmon is coated and set aside to marinate

Meanwhile, slice your cucumber in half lengthways and finely dice

Slice your avocado[s] in half lengthways, around the stone[s] and remove the stone[s] using a teaspoon

Scoop the avocado out of the skin and chop into small, bite-sized pieces

Add the chopped avocado and diced cucumber to a bowl with the juice of the remaining lime[s] and your toasted sesame seeds – this is your sesame avo salad

Slice your spring onion[s] into 6 batons per person

Thread each skewer with 3 marinated salmon pieces and 3 spring onion batons – these are your miso salmon skewers

Heat a large, wide-based pan (preferably non-stick), with a drizzle of vegetable oil over a medium-high heat

Once hot, add the miso salmon skewers and cook for 4 min on each side, until the salmon is cooked through

Tip: Your fish is cooked through when it's opaque and flakes easily

Add the remaining miso marinade to the pan and cook for 1-2 min or until slightly thickened

Once the rice is done, stir through the remaining mirin with a pinch of salt – this is your sticky rice