Mirin Glazed Salmon and Vegetables with Avocado Salad recipe

Ingredients

• 125g sushi rice
• 1 tsp sesame seeds (I use black and white)
• 1½ tsp white wine vinegar
• 1 tsp toasted sesame oil
• 1 tsp extra virgin olive oil
• ½ tsp honey
• 2 tsp sugar
• 2 tbsp mirin
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp rice vinegar
• 60g mixed salad leaves (around ½ a small bag)
• small handful of cherry tomatoes, halved
• 1 ripe avocado
• 2 salmon fillets (around 240g total weight. I buy skin-on)
• 2 spring onions, sliced
• 125g shiitake mushrooms, halved
• 200g choi sum or pak choi (separate leaves from stalks and slice into 4cm pieces)
• 1 lidded saucepan to cook the rice
• 1 large, deep frying pan to toast the sesame seeds and cook the salmon and vegetables (a lid is optional but I use one when cooking the salmon as it tends to splatter)
• 1 lidded jar for the salad dressing