Seared Salmon Poke Bowl

Meanwhile, add the water to a medium saucepan and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. Stir in rice wine vinegar (for the rice) and a pinch of sugar.

TIP: The rice will finish cooking in its own steam, so don't peek!

When the rice has 10 minutes remaining, finely chop garlic. Pat salmon dry with paper towel and season both sides. In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. In the final minute of cook time, add garlic and soy sauce, turning to coat.

Trim and thinly slice snow peas lengthways. In a large bowl, combine snow peas, shredded cabbage mix and Japanese dressing. Season to taste.

In a small bowl, combine miso paste, the honey and rice wine vinegar (for the sauce). Return frying pan to medium heat with a drizzle of olive oil. Add miso-honey mixture and cook until bubbling, 1 minute. Remove from heat. Add cooked sweet potato, tossing gently to coat.