sushi salmon bowls

Cook the rice according to pack instructions, adding the soya beans for the last 4 minutes of cooking time (make sure the water comes back to the boil and the beans simmer for at least a couple of minutes). Meanwhile, mix the rice vinegar and honey in a small bowl. Toss 1 tbsp of this mixture with the cucumber and radish in another bowl; season with salt and set aside.

When the rice is ready, drain and toss with another 1 tbsp vinegar-honey mixture, season with salt and leave to cool slightly, before dividing between 4 shallow bowls. Mix the remaining vinegar-honey mixture with the soya sauce and wasabi paste to make a dressing.

Top the rice with the smocked salmon, shredded nori and cucumber and radish mixture. Drizzle over the dressing, then scatter with the salad onions and sesame seed before serving.