Ingredients
4 x 125g salmon fillets, pin boned
240g jasmine rice
1¼ tsp salt
2 tbsp wok oil
250g pak choi, bottom cut off so that the leaves are separated
150g mangetout
3 cloves garlic, minced
1 bunch of spring onions, finely sliced
100g frozen petits pois
100g frozen edamame
4 tbsp soy sauce
4 tbsp cooking sake
1 tbsp mirin
1 lime, juiced
1 tsp sesame oil
2 tsps shichimi togarashi or black sesame seeds

For the marinade
25g fresh ginger, peeled and grated
2 garlic cloves, minced
50ml miso paste
1 tsp soy sauce
1 red chilli, deseeded and finely chopped
1 tbsp mirin

Method
Make the marinade by mixing everything together.

Spread the marinade over the fish and put into the fridge for at least half an hour, but an hour or more is better.

Put a large saucepan of water on to boil and when boiling, add the rice and salt into the pan, stir and bring back to a boil over a medium heat, then cover, turn down the heat to a simmer and leave to cook for 12 minutes (or according to packet instructions). 

Once the rice is on, move on to the salmon.  Put 1½ tbsps of the wok oil into a large frying pan and heat on medium-high.  Put the salmon in, put a lid on and turn the heat down to medium.  Cook for 10-12 minutes without moving or touching the salmon.

Meanwhile, cook the vegetables. Put 1 tbsp of the oil into a wok on a medium-high heat. Once the oil is hot, add the pak choi and mange tout and cook for 2 minutes, stirring from time to time. Add the garlic and spring onions for 2-3 minutes until all of the vegetables are starting to turn golden.  Add the edamame beans, petits pois, soy sauce and sake.  Cover with a lid and cook for 3-5 minutes until the peas are hot and the vegetables tender.  Drizzle sesame oil over.

Once the rice is cooked, drain and return back to the pot, covering the lid with a tea towel and leaving for 3 minutes. 

To serve, fluff the rice and then put on to plates and top with the vegetables and salmon. Scatter the top of each plate with the sashimi togarashi.