How to make it

1. In a bowl, mix soy sauce, mirin, rice wine and half of the sugar to create the marinade. Place the salmon fillets in a shallow dish and pour the marinade over them. Let the salmon marinate for at least 30 minutes in the refrigerator.

2. Rinse the rice under cold water until the water runs clear and then cook according to packet instructions.
3. Heat a film of oil in a large frying pan over medium heat. Remove the salmon from the marinade, letting excess liquid drip off.
4. Sear the salmon fillets, flesh side down, for 2-3 minutes. At the same time mix the sesame seeds, remaining brown sugar a sprinkle of salt and crumbled nori in a small bowl.
5. Flip the salmon fillets and sprinkle the sesame seed seasoning over the top. Cook for a further few minutes until the skin is crisp and the salmon lightly cooked. Cook for longer if you like.
6. In a large bowl, toss the salad mix, cucumber, red onion and carrots. Drizzle with sesame dressing and toss until well-coated. Divide the rice between plates and place a salmon fillet on top of each rice portion. Serve with the fresh salad on the side.