• Heat a large frying pan over medium-high heat. Toast mixed sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl. • Meanwhile, thinly slice radish. Thinly slice cucumber into half-moons. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add just enough water to cover cucumber. Set aside.

• Pat salmon dry with a paper towel. In a second medium bowl, combine salmon, sweet soy seasoning, a pinch of salt and a drizzle of olive oil. • Return the frying pan to medium heat with a drizzle of olive oil. When oil is hot, cook salmon, skin-side down first, until just cooked through, 3-5 minutes each side (depending on thickness).

• Meanwhile, microwave basmati rice until steaming, 2-3 minutes. • In a third medium bowl, combine shredded cabbage mix, radish and ponzu sauce. Season to taste. • In a small bowl, combine Japanese dressing and mayonnaise.

• Drain pickled cucumber. • Divide microwave rice between bowls. Top with sweet-soy salmon, ponzu slaw and pickled cucumber. • Drizzle over Japanese mayo. Garnish with toasted sesame seeds to serve. Enjoy!