Sweet, sticky and lip-tingling with Japanese seven spice, these fresh bowls of lovely, lacquered salmon with creamy avo and crunchy cucumber will refresh your week. We like to flake our fish through the rice and make extra for lunch the next day.
Place rice and 310ml (1¼ cups) cold water in a saucepan over high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Stir through 20ml (1 tablespoon) rice wine vinegar, set aside and keep warm. While the rice is cooking, continue with step 2.
Place remaining rice wine vinegar, ½ teaspoon sugar, sesame oil, Japanese-Style Seven Spice and 2 teaspoons soy sauce in a bowl and mix to combine.
Roughly chop cucumber. Thinly slice spring onion. Peel and dice avocado. Place in a bowl together and toss gently to combine.
Peel and finely grate ginger. Place ginger in a small bowl with remaining soy sauce and sugar and stir to combine.
Heat vegetable oil in a medium frypan over medium-high heat. Season salmon with salt and pepper and cook, skin-side down, for 4 minutes or until skin is crispy. Turn and cook for a further 2–3 minutes or until salmon is just cooked through. Remove pan from heat and add soy glaze, turn to coat the salmon in the glaze.
Drizzle seven spice dressing over salad and stir to combine. Divide rice between bowls and top with salmon and cucumber salad to serve.