Salmon Sushi Bowl

Place the Jasmine rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes or until the rice is soft. Drain. Return the rice to the saucepan. Stir through the rice wine vinegar, salt-reduced soy sauce and black sesame seeds, reserving a few for the garnish.

Meanwhile, heat the olive oil in a medium frying pan over a medium high heat. Season the salmon on both sides with salt and pepper. Cook the salmon for 2-3 minutes on each side, or until cooked through. Remove from the pan and set aside on a plate for 1 minute to rest.

In a small jug or bowl combine the aioli, wasabi and warm water.