Cook the Rice: Rinse the rice under cold water until the water runs clear. Add the rice, 360ml of water, and a pinch of salt 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 15 minutes. Once cooked, turn off the heat and let it stand, covered, for another 5-10 minutes. Fluff with a fork before serving.

Prepare the Vegetables: While the rice is cooking, prepare your vegetables. I like to quickly blanch the asparagus. Bring a small pan of water to a boil, add the asparagus, and cook for just 2-3 minutes until tender-crisp. Immediately drain and run under cold water to stop the cooking process and retain its vibrant green colour. Set aside. Prepare the carrot, cucumber, and spring onion.

Make the Glaze: In a small bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, and sesame oil until well combined. Set aside.

Prep the Salmon: Pat the salmon fillets completely dry with paper towels. This step is crucial for crispy skin. Season the flesh side lightly with salt and pepper.

Sear the Salmon: Heat the olive oil in a non-stick frying pan over a medium-high heat. Once the pan is hot, carefully place the salmon fillets skin-side down. Press down gently with a spatula for 10-15 seconds to ensure the entire skin makes contact with the pan. Cook for 4-6 minutes, without moving it, until the skin is deeply golden and releases easily from the pan. You can see the fish cooking from the side.

Flip and Glaze: Flip the salmon fillets over. Reduce the heat to medium-low. Pour the prepared glaze into the pan around the salmon (not directly on the crispy skin). Let it bubble and thicken for 1-2 minutes, spooning it over the flesh of the salmon. The salmon will finish cooking in the simmering sauce. Be careful not to overcook it; it should be just cooked through. For guidance on cooking fish safely, the UK's Food Standards Agency offers helpful advice.

Assemble the Bowls: Divide the fluffed rice between two bowls. Top with the blanched asparagus, fresh carrot, and cucumber. Carefully place a seared salmon fillet in each bowl. Drizzle any remaining glaze from the pan over the salmon and rice.

Garnish and Serve: Sprinkle with sliced spring onions and toasted sesame seeds. Add a side of pickled ginger if you like. Serve immediately and enjoy your delicious seared salmon bowl.