Cook the Rice: Rinse the rice under cold water until the water runs clear. Cook it according to the package directions. Once cooked, fluff it with a fork and keep it covered to stay warm.

Prepare the Vegetables: While the rice is cooking, prepare all your toppings. Slice the avocado, cucumber, and spring onions. Set them aside.

Mix the Glaze: In a small bowl, whisk together the soy sauce, honey, sesame oil, minced garlic, grated ginger, and mirin. This sauce will be used to flavour the salmon.

Marinate the Salmon: Place the salmon fillets in a shallow dish. Pour over about two-thirds of the glaze, making sure to coat the fish all over. Let it sit for about 10 minutes at room temperature. Reserve the remaining glaze for later.

Cook the Salmon: Heat the vegetable oil in a large non-stick frying pan over a medium-high heat. Place the salmon fillets skin-side down in the hot pan. Cook for 4-5 minutes, until the skin is golden and crisp. I find that pressing down gently on the fillets with a spatula for the first 30 seconds helps the skin make full contact with the pan for an even crisp.

Flip and Glaze: Flip the salmon fillets and cook for another 2-3 minutes on the other side. During the last minute of cooking, pour the reserved glaze into the pan. Let it bubble and thicken, spooning it over the salmon fillets until they are well-coated and glossy. The salmon is cooked when it flakes easily with a fork. For guidance on cooking fish to the right temperature, the Food Standards Agency (FSA) provides excellent advice.

Assemble the Bowls: Divide the cooked rice between two bowls. Gently flake the salmon into large chunks and arrange it on top of the rice. Add the sliced avocado and cucumber to the bowls.

Garnish and Serve: Drizzle any remaining glaze from the pan over the bowls. Garnish with sliced spring onions, a sprinkle of sesame seeds, and a side of pickled ginger if you like. Serve immediately.