Sticky Soy Sauce Salmon Rice Bowl

Cook the salmon

• Chop the salmon into bite-sized pieces.
• Combine the salmon, half the honey, half the soy sauce, a pinch of salt and white pepper and sesame oil in a bowl.
• Preheat the oven to 160°C fan (180°C/350°F/Gas 4), place the salmon on a lined baking tray and cook for 12–15 minutes until cooked through. Alternatively, you can use an air fryer at 180°C (350°F) for about 10 minutes.

Prep the toppings

• Meanwhile, chop the broccoli into florets and blanch these in boiling water until tender, then drain.
• Boil the eggs according to how you like them. We boil room temperature eggs for 6 minutes, for a jammy egg.
• Peel the carrot into ribbons.

Make the dressing

• To make the dressing, mix together the remaining soy sauce, rice vinegar and remaining honey in a bowl.

Cook the rice & assemble the bowls

• Cook the basmati microwave rice according to the packet instructions.
• Build your rice bowl by dividing the hot rice between bowls, then adding the salmon and your toppings - sesame seeds, egg, carrot, broccoli and bean sprouts. Finally, drizzle with the dressing before serving.