Teriyaki salmon rice bowl with steamed mangetout

It may sound grown-up, but you’ll be surprised at how quickly you will all be enjoying meals like this.

MAKES 2 ADULT AND 2 CHILD PORTIONS

280g sushi rice

2 x 140g skinless salmon fillets, plus

2 x 40g child portions

150g mangetout

1 tbsp water

100g cucumber, cut into ribbons with a peeler

For the teriyaki sauce

1 tsp grated ginger

1 clove garlic, minced

20ml reduced-sodium soy sauce 30ml water

juice of ½ lime

½ tsp cornflour mixed with 1 tsp water

• Preheat the oven to 200C/ 180C fan/gas 6 and line a baking tray with foil, then wash the sushi rice under cold running water.
• Place the rice in a saucepan and cover with 450ml cold water. Bring to the boil then lower the heat and cook, covered, for 10-12 minutes until cooked through.
• Whisk together the teriyaki sauce ingredients until combined.
• Place the salmon fillets on the prepared baking tray and tip over the teriyaki sauce. Cook in the oven for 10 minutes until cooked through. You can check this by slicing into the thick end of a fillet to make sure the flesh has turned matt pink in colour.
• Place the mangetout in a bowl with the water, cover with a plate and microwave for 2-3 minutes until soft.
• Serve the salmon with the sushi rice, mangetout and cucumber ribbons on the side.