Directions

1. In a small baking dish – just big enough for the two salmon fillets to sit comfortably with about 2.5cm/1in of space between them – whisk together the miso paste, mirin and maple syrup to make a smooth marinade. Add the salmon fillets and turn them over in the marinade so they’re well coated, then leave them to marinate, skin-side up, while the preheats to 200C/180C Fan/Gas 6.
2. Cook the jasmine rice as per the packet instructions.
3. Turn the salmon fillets over so they are skin-side down, then bake for 10 minutes.
4. Meanwhile, peel and de-seed the avocado, using a spoon to scoop large pieces into a bowl. Add the rice vinegar, sesame seeds, sesame oil and a very generous pinch of sea salt flakes. Toss everything together so the avocado has broken down a little and taken on the flavours of the marinade.
5. In a separate small bowl, stir together the mayonnaise and sriracha until smooth. The sriracha should break down the bonds in the mayonnaise to make a drizzling consistency.
6. Serve the salmon fillets with the rice and the smashed avocado, with a generous drizzle of the sriracha mayo over the bowl.