Miso Salmon

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, lay the salmon fillets (skin side down) onto a lightly oiled baking tray. Pop the miso paste into a small bowl.  Add a drizzle of oil and season with salt and pepper. mix together well. Drizzle over the salmon.  Pop the salmon into the oven on the top shelf and bake for 12-15 mins. IMPORTANT: The fish is cooked when the centre is opaque. Wash your hands after handling raw fish.

While the salmon is in the oven, pop the cucumber into a large bowl and add the mirin and a pinch of salt. Sprinkle on the sugar (see ingredients for amounts) and the olive oil (see ingredients for amount). Mix together well then set aside.

Heat a large frying pan over medium heat (no oil!) Once hot, add the sesame seeds and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily.  Transfer the seeds to a bowl and set aside for later.

Put your frying pan back on medium high heat and add a drizzle of oil. Once hot, add the peppers and stir fry until softened, 4-5 mins. Add the soy sauce and stir fry for a further minute. Once the rice is cooked, add it to the pan with the peppers and stir to combine.