Cooking Rice When I’m too tired to muster the energy, the rice pouches you pop in the microwave are really very good. You can cook them, tip them into a bowl and toss with a little butter and chopped herbs and they are very good. One pouch for 2 people is a good amount. I’ve also tried this microwave method before which was actually far easier and worked better than I expected! Rinse the rice well to remove the starch. Put the rice in a large heatproof bowl with 260ml cold water! Microwave on high for 10 minutes, give it a little stir with a fork then put it back in the microwave for 2-4 minutes. Check to see after 2 minutes if any water remains, and cook for longer if needed. Then cover the bowl once all the water is absorbed and let it sit for a minute or so, then fluff up with a fork. This doesn’t necessarily save time but it’s an easy method and I know lots of people can be scared of cooking rice.

Other veggies: you could add edamame, sautéed spinach, kale, broccoli, avocado to the teriyaki salmon bowl. A carrot slaw would also be delicious. Either do this alongside the mango avocado salsa or instead.

More fibre: swap sushi rice or white rice for brown rice if you want to up the nutritional value of the bowl.

Salmon: you could use other fish such as cod, haddock, trout, sea bream. Or swap for chicken, that would also be delicious.

Soy sauce: swap for tamari for a gluten-free option. I like to use dark soy myself as I find it gives best colour and I am not gluten free!

Brown sugar: any sweetener works, even if you have white caster sugar, you could use that. Honey or maple syrup are also good alternatives.

What to do with leftovers: Transfer to an airtight container and keep for up to 3 days. I like to keep the salsa leftovers separate from the rice and salmon. To reheat, microwave for 2 minutes or so, until piping hot. I like to place a lid on it, as this keeps it from drying out.