In a heavy-bottomed pan, combine the rice, 150ml water (if cooking for 4), coconut milk, a little salt, and stir until combined. Place on a low heat and simmer until all the liquid has been absorbed. Leave to stand for 10 minutes, then fluff up the rice.

Meanwhile, heat a large, non-stick frying pan until hot. Brush both sides of the salmon steaks with a little sesame oil and cook for 4 minutes on each side until browned.

Pour the Blue Dragon Teriyaki sauce over the salmon and cook until bubbling and slightly thickened - this will take about 2-3 minutes on a medium heat. Turn the salmon in the sauce as it thickens.

Meanwhile, heat the remaining sesame oil in a wok and stir-fry the cashew nuts for 1-2 minutes, until browned. Remove with a slotted spoon and set aside on kitchen paper. Add the separated bok choy and torn mushrooms to the wok and stir fry for 2 minutes (the leaves should wilt slightly and the bulbous base stay crisp). Add the sugar and soy sauce and a splash of water and stir-fry for 1 minute, until bubbling and hot.

Place a portion of the coconut rice on the plate, arrange the bok choy mixture on individual serving plates and lay the teriyaki salmon steaks on top. Pour over any pan juices and serve immediately.