Fill your kettle and boil it. Tip the rice into a medium pan. Pour in 400ml boiling water and add a pinch of salt. Cover, bring to the boil, then turn the heat right down and cook for 15-20 mins till the water has been absorbed and the rice is tender and sticky. Take the pan off the heat.

Meanwhile, peel and finely grate the garlic and ginger and pop them into a mixing bowl. Add 1 tbsp each horseradish mustard, brown rice vinegar, Demerara sugar and sesame seeds, 2 tbsp tamari and a crack of black pepper. Stir, then pour 2 tbsp of the mixture out into a separate small bowl or mug and set aside.

Trim the mini cucumbers and chop them into 1/2cm-thick cubes. Trim the roots and any ragged ends off the spring onions and thinly slice them. Peel and cut the carrot into matchsticks.

Pop the veg into the mixing bowl with the tamari dressing and add 1 tbsp olive oil. Scrunch together and set aside for 5 mins to marinate Meanwhile, roughly chop the pea shoots into small pieces. After 5 mins, toss the pea shoots through the marinated veg.

Divide the rice between 2 warm bowls and top with the dressed veg and the smoked salmon. Drizzle over the reserved tamari dressing and sprinkle with ½ tbsp sesame seeds to serve.