Poached Soy Salmon Rice Bowl

Rinse the rice twice in cold water until the water runs clear then drain. Get the rice and the water in a saucepan and leave to soak for 30 mins.

Pop the lid on the pan and set it over a high heat. Bring to a boil then turn the heat down to low and cook for 11 mins. Remove from the heat and set aside, with the lid still on, for at least 10 mins or until needed.

While the rice is cooking, make a makeshift lid for your salmon: cut out a sheet of tin foil about 30cm long. Shape the tin foil into a circle, just slightly smaller than the size of a large saucepan.

Give the ginger a bash with the back of a knife then add to a large saucepan along with the whole spring onion, mirin, light soy sauce, sake (if using) and brown sugar.

Set the saucepan over a high heat and bring the liquid to a boil. Add the salmon fillets then cover with the tin foil lid and reduce the heat to low-medium. Cook for 8-10 mins until the salmon is just cooked through.

Meanwhile, mince the garlic. For the garnish, finely slice the chives, cut the nori into matchsticks and cut the lemon into wedges.

Transfer the cooked salmon to a plate and discard the spring onion and bashed ginger. Return the saucepan to a high heat, add the minced garlic and cook the mixture for 1-2 mins until reduced and thickened. Remove from the heat, add the cold butter and swirl the pan until incorporated.

Using your fingers or a fork, gently flake the salmon fillets into large chunks. Divide the rice between bowls and top with the flaked salmon and a generous serving of the sauce. Finish with the chives, shredded seaweed and lemon wedges.