To freeze: These cooked fishcakes freeze well for up to 3 months – just thaw and re-heat as needed! Rice: use any rice you like.

Vegetables: you can use all sorts of different vegetables here instead of or alongside the cucumber and carrots. Try thinly sliced sweet red peppers or buttery edamame beans. You could swap the avocado for diced mango or pineapple for a fruity, tropical twist.

Gochujang: this is a Korean chilli paste made from glutinous rice and fermented soy beans. It is quite thick and has a slight sweetness. Try to use an imported Korean brand (these tend to come in rectangle tubs) rather than supermarket own brand jars which usually don’t quite have the authentic texture and flavour. The gochujang in this recipe is really what gives it it’s Korean flavour, but you can use sriracha or sambal oelek if you can’t find a tub.

Salmon: The fatty, meaty texture of the salmon helps keep these fishcakes moist and helps hold them together, but you can easily substitute in trout.

If you want to double the recipe: double everything and continue.

What to do with leftovers: Store leftovers in the fridge in an airtight container for 3 days.