Start with the rice: place it in a saucepan and wash it until the water runs clear. Add just enough water to come 1cm above the rice. Stirring all the time, place on a high heat (stirring will ensure that the rice doesn’t settle on the base). Once it comes to the boil, let it simmer on a medium heat until all the water has evaporated. Pop the lid on and leave on the lowest setting to steam (about 10 minutes).

Meanwhile gather together everything you need to finish off this bowl.

Make the sauce by mixing together the mayo, soy sauce, sesame oil, fish sauce, sriracha, lemon juice and black pepper. Put the salmon into a bowl, then pour over the sauce and mix thoroughly.

Once the rice has steamed, mix the vinegar, salt and sugar in a small bowl, then pour over the rice and stir through.

Divide the rice between two bowls and start adding all the different finishing ingredients. The salmon first, then the avocado, red cabbage, carrot and peanuts. Sprinkle with the spring onions, sesame and nori, add a sprinkling of black pepper, and you’re ready to eat.