Cook the Rice: Rinse the sushi rice under cold water until the water runs clear. Add the rinsed rice and 200ml of cold water to a small saucepan. Bring to a boil, then reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 10-12 minutes, or until all the water is absorbed. Do not lift the lid during this time. Once cooked, remove from the heat and let it stand, still covered, for 10 minutes.

Season the Rice: While the rice is standing, mix the 2 tbsp of rice vinegar and 1 tsp of sugar in a small bowl until the sugar dissolves. Fluff the cooked rice with a fork and gently fold in the vinegar mixture. Set aside.

Prepare the Toppings and Sauce: While the rice cooks, prepare your vegetables: slice the cucumber, julienne the carrot, and chop the spring onions. In a separate small bowl, whisk together all the sauce ingredients: soy sauce, mirin, rice vinegar, sesame oil, grated ginger, and minced garlic.

Prep the Salmon: This is the most crucial step for crispy skin. Use a paper towel to pat the salmon fillets completely dry on all sides, especially the skin. This removes excess moisture, which is the enemy of crispiness. Season the flesh side with a little salt and pepper.

Sear the Salmon: Heat the oil in a large non-stick frying pan over a medium-high heat. Once the oil is shimmering, carefully place the salmon fillets skin-side down in the pan. I find that pressing down gently on each fillet with a spatula for the first 30 seconds ensures the entire surface of the skin makes contact with the pan, helping it to crisp up evenly.

Cook Through: Cook for 4-6 minutes on the skin side, depending on the thickness of your fillets. You’ll see the colour change as it cooks up the side of the fish. Resist the urge to move it around. The skin should be deeply golden and release easily from the pan.

Flip and Glaze: Flip the salmon and cook on the other side for another 1-2 minutes. Reduce the heat to low, then pour the prepared sauce over the fillets. Let it bubble and thicken for about 30 seconds, spooning it over the salmon. Be careful not to let the garlic burn.

Rest the Fish: Remove the salmon from the pan and let it rest for a couple of minutes before serving. This allows the juices to settle, ensuring the fish is moist and tender.

Assemble Your Bowls: Divide the seasoned rice between two bowls. Top with the crispy salmon fillet, then arrange the cucumber, carrot, and any other toppings like edamame or avocado around it. Drizzle with any remaining sauce from the pan, sprinkle with spring onions and toasted sesame seeds, and serve immediately.