Grilled salmon rice bowl with pickled vegetables

Photo The Times - I forgot to take the photo!

                                      

Serves 4

400g Japanese sushi rice, rinsed
1 large courgette, shredded
1 large carrot, peeled and shredded
60ml soy sauce
3 tsp honey
3 tsp sesame oil
½ tsp dried chilli flakes
4 x 150g salmon fillets, skin removed
2 spring onions, shredded

For the sesame dressing

2 tsp sesame oil
2 tsp honey
60ml rice wine vinegar

1 Place the rice and 500ml water in a medium saucepan over a high heat. Bring to the boil, reduce heat to low, cover with a tight-fitting lid and cook for 10 minutes. Remove from the heat and set aside, covered, for 5 minutes.

2. To make the sesame dressing, mix together the sesame oil, honey and vinegar. Place the courgette in one bowl and the carrot in another. Pour half the dressing over the courgette and the remainder over the carrot. Toss to combine and set aside for 5 minutes to marinate. 

3. Heat the over to 180C. Mix together the soy sauce, honey, sesame oil and chilli. Pour half the mix over the salmon. Place on large baking tray and pop in the over for 7-8 mins or until just cooked through. 

4. To serve, divide the rice between bowls and top with the salmon, courgette, carrot and spring onion. Serve with the remaining marinade.