Peel and grate the garlic (or use a garlic press). Heat ½ tbsp of oil in a deep saucepan with a tight-fitting lid on medium heat.

Once hot, add the garlic, ginger puree and ¼ tsp salt. Stir-fry until fragrant, 1 min.

Add the rice and cook until coated, 1 min, then pour in the water for the rice (see pantry for amount) and bring to a boil.

Once boiling, turn the heat down to medium and cover with the lid.

Leave the rice to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, in a small bowl, combine the honey, soy sauce, water for the sauce (see pantry for amount) and half the sriracha. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Set your sticky sauce aside.

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the pea pods to the pan and stir-fry until tender, 2-3 mins. Season with salt and pepper.

Add the sesame seeds to the pan. Toss to coat, then transfer to a medium bowl and set aside. Cover to keep warm.

Wipe out the pan.

Return the (now empty) frying pan to high heat with a drizzle of oil. Pat the salmon dry with kitchen paper, then season with salt and pepper.

Once hot, carefully place the salmon into the pan, skin-side down. Cook for 4-5 mins, then lower the heat to medium.

Turn and cook the remaining three sides for 2-3 mins each. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

While the salmon fries, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices.

Once the fish is cooked, add the sticky sauce to the pan and gently turn the salmon to coat. Remove from the heat. 

Fluff up the rice with a fork and share between your bowls.

Top with the salmon and pour over the remaining sticky sauce. Add the pea pods and fan out the avocado alongside.

Drizzle over the mayonnaise and remaining sriracha.