First, cook the rice. Rinse the 150g of basmati rice under cold water, then add it to a small saucepan with 300ml of cold water and a pinch of salt. Bring to a boil, then immediately reduce the heat to your lowest setting, cover with a tight-fitting lid, and let it simmer for 10-12 minutes, or until all the water has been absorbed. Remove from the heat and let it stand, still covered, for 10 minutes.

While the rice is cooking, prepare your bowl components. Thinly slice the cucumber and avocado. Finely slice the spring onions and chop the coriander. Set everything aside.

Now, make the delicious Honey Sriracha sauce. In a small bowl, whisk together the 60ml honey, 30ml Sriracha, 30ml soy sauce, 1 tbsp rice vinegar, 2 minced garlic cloves, 1 tsp grated ginger, 1 tsp sesame oil, and the juice of half a lime. Mix until smooth.

Prepare the salmon. Pat the two salmon fillets completely dry with a paper towel – this is essential for getting that crispy skin. Season both sides generously with salt and freshly ground black pepper.

Heat 1 tbsp of olive oil in a non-stick or cast-iron skillet over a medium-high heat. Once the oil is shimmering, carefully place the salmon fillets skin-side down in the pan. Press down on them gently with a spatula for 15-20 seconds to ensure the entire skin makes contact with the pan.

Cook the salmon, undisturbed, for 4-5 minutes, until the skin is golden brown and releases easily from the pan. What works best for me is watching the colour change up the side of the fillet; when it’s about halfway cooked through, it’s time to flip.

Flip the fillets and cook for another 2-3 minutes on the other side, depending on the thickness. The salmon should be almost cooked through.

Reduce the heat to medium-low. Pour the prepared Honey Sriracha sauce over the salmon in the skillet. It will bubble up immediately. Let it simmer for 1-2 minutes, spooning the sauce continuously over the fillets, until it has thickened into a sticky glaze that coats the fish beautifully.

Assemble your bowls. Fluff the cooked rice with a fork and divide it between two bowls. Top with a glazed salmon fillet, and arrange the sliced avocado and cucumber alongside it. Drizzle any remaining sauce from the pan over the bowls. Garnish generously with the sliced spring onions, chopped coriander, and toasted sesame seeds before serving immediately.