Sesame Salmon Sushi Bowl With Ginger Soy Dipping Sauce

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

Add the drained rice with 200ml [300ml] [400ml] cold water and a pinch of salt 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 pot from the heat and keep covered for a further 10 min before serving – this is your sticky rice

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

While the rice is cooking, peel your carrot[s], then continue to peel lengths until you end up with a pile of carrot ribbons

Peel lengths off your cucumber until you end up with a pile of cucumber ribbons

Add the carrot ribbons and cucumber ribbons to a bowl with your rice vinegar and a pinch of salt and sugar and give everything a good mix up – these are your quick-pickled carrot & cucumber ribbons

Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Combine the chopped ginger with your soy sauce and toasted sesame oil in a small bowl – this is your ginger & soy dipping sauce

Chop your salmon fillet[s] into cubes (discard the skin)

Mix your black sesame seeds and toasted sesame seeds together in a bowl with a pinch of salt

Add the salmon cubes to the bowl and give everything a good mix up until the salmon cubes are coated all over – this is your coated salmon

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

Once hot, add the coated salmon and cook for 6-8 min, stirring occasionally until the salmon is cooked through – this is your sesame salmon

Tip: Your fish is cooked once it turns opaque and flakes easily

Rinse your blanched edamame beans under cold running water

Add the blanched edamame beans to a bowl and microwave for 1 min, or until hot and cooked with a bite

Trim your spring onion[s], then slice widthways into quarters

Chop each quarter into 4 pieces lengthways – this is your shredded spring onion