Step 1

Cook the rice Boil 300ml water in a non-stick lidded saucepan, then mix in the RICE STOCK. Add the rice, then cover and simmer on a low heat for 10-12 mins, then turn off the heat and keep aside.

Step 2

Marinate and grill the salmon Heat the grill to medium-high (see tip). Put the salmon (skin side down) on a foil lined baking tray and drizzle about a quarter of the TERIYAKI SAUCE over each piece. Put the rest of the sauce in a bowl and loosen it to drizzling consistency with 1-2 tsp water.Put the salmon under the grill for 7-8 mins. When it's done, it should be starting to brown at the edges.

Step 3

Meanwhile, cook the veg Heat a little oil in a frying pan or wok over medium-high heat. Fry the baby corn, mangetout and the white parts of the spring onions for 2-3 mins, stirring only occasionally so they start to brown lightly.When they're tender but still have some bite, turn the heat down to medium-low and add the YASAI SEASONING, with a small knob of butter (optional). Toss the veg for 1 minute then turn off the heat.

Step 4

Serve! Serve the rice in bowls and top with your charred veg and a piece of salmon, drizzled with the rest of the TERIYAKI SAUCE. Sprinkle with the rest of the spring onions and some sesame seeds (if having).