First, season the salmon with salt and set aside. Finely shred the cabbage, halve the tenderstem broccoli and cut the lime into quarters.

If using ready to heat rice, then cook during step 5. If using dry rice then add the basmati rice to a saucepan and cover with double the volume of water (for 200g rice you'll need 400ml water; for 300g you'll need 600ml water, and so on) and ½ tsp salt. Bring to the boil, then cover with a lid and turn the heat down to its lowest setting. Simmer for 10 minutes (don't be tempted to lift the lid off before then), then remove from the heat and leave to stand until everything is ready.

Set a large frying pan over medium-high heat and add the vegetable oil. Add the tenderstem and cook for 5-6 minutes, until lightly charred. Remove the tenderstem and set aside briefly.

Reduce the heat to medium then add the salmon, skin-side down, and cook for 3-4 minutes on each side, until just cooked. Remove from the pan and keep warm.

Add the tenderstem back to the pan, followed by the teriyaki sauce, rice vinegar and a splash of water. Let it bubble, stirring, until you have a glossy sauce. Taste to check the seasoning, it should be a balance of sweet, salty and sharp.

Fluff up with rice with a fork and stir through the shredded cabbage. Divide the rice between the places a top with a piece of salmon, some broccoli, crispy onions (if using), a wedge of lime and plenty of sauce.