Step 1

1 Cook brown rice following packet instructions, or until al dente. Drain. Toss rice with 1 teaspoon each of the sesame oil and the sesame seeds.

Step 2

2 Meanwhile, brush salmon with remaining sesame oil. Preheat a chargrill pan or barbecue hotplate to medium-high. Cook salmon for 2 minutes each side, for medium, or until cooked to your liking. Transfer to a plate and cool for 5 minutes. Flake into chunks with a fork.

Step 3

3 In a small bowl combine soy sauce, lemon juice, mirin and ginger to make ponzu dressing.

Step 4

4 Divide rice, salad leaves, cucumber, carrots and radishes between serving bowls. Top each with salmon and drizzle with ponzu dressing. Sprinkle with extra sesame seeds.