Spicy Buffalo Double Salmon Rice Bowl

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water, your ground coriander and a generous pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Add your cornflour, ground smoked paprika and a generous pinch of salt and pepper to a plate and mix it all together

Pat your salmon fillet[s] dry with kitchen paper

Press the salmon firmly into the seasoned flour, coating evenly on both sides – this is your coated salmon

Wash your lettuce, then pat dry with kitchen paper and shred finely

Peel and grate your garlic

Drain your sweetcorn

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

Once hot, add the coated salmon and cook for 9-10 min, turning halfway, or until cooked through – this is your crispy salmon

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

(Doubled your protein? Use 2 pans!)

Meanwhile, add 10g [15g] [20g] butter to a microwave-safe jug with your sriracha (can't handle the heat? Go easy!), half your cider vinegar (you'll use the rest later!) and a pinch of salt and sugar – this is your buffalo sauce mix

Put the buffalo sauce mix in the microwave for 1 min or until the butter has melted, then mix until fully combined

Add 1/2 tsp [3/4 tsp] [1 tsp] cold water and stir it all together – this is your buffalo sauce

Add your mayo to a small bowl with the grated garlic, remaining cider vinegar, dried oregano, 1 tsp [1 1/2 tsp] [2 tsp] cold water and a generous pinch of pepper

Give everything a good mix up – this is your ranch-style mayo

Add the drained sweetcorn to the cooked rice with a generous pinch of salt and pepper

Mix it all together – this is your spiced corn rice