Japanese-style rice and egg bowl

1. Put the rice in a small saucepan and cover with 250ml cold water and a pinch of salt. Set over a high heat and as soon as it comes to the boil, turn the heat to medium-low, cover with a tight-fitting lid and cook for 12 minutes. Turn off the heat and leave to sit, covered, for 3 minutes.

2. Meanwhile, heat a medium frying pan over a medium-high heat. Add the sesame seeds and dry-toast, stirring or tossing regularly, for 4-5 minutes until golden; tip out and set aside. Return the pan to the heat and add the butter. Add the mushrooms and 3 tbsp water; cook for 4-5 minutes, until the water has evaporated and the mushrooms have softened and are turning golden. Add ½ tbsp soy sauce and a good grind of black pepper; cook for another 1-2 minutes. Prepare the miso soup according to pack instructions.

3. Uncover the rice, crack in the egg and mix thoroughly with 2 chopsticks (or a spoon) until the rice is coated, then mix in the remaining ½ tbsp soy sauce. Divide the rice between 2 bowls and top with the salmon, mushrooms, salad onions and toasted sesame seeds, serving the miso soup alongside.