Salmon and Teriyaki Stir-Fry with Rice

Steps

1. a full kettle to the boil.
2. Combine rice, boiling water and a pinch of salt in a medium pot and bring to the boil with the lid on. As soon as it boils, reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 5 minutes. Do not lift lid during cooking.
3. Chop broccolini into 2-3 pieces and cut any larger heads in half lengthways. Cut carrot in half lengthways and thinly slice. Set all aside. Pat salmon dry with paper towels.
4. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook salmon for about 3 minutes, stirring once or twice, for medium, or until cooked to your liking. Remove salmon from pan and set aside to rest. Drain any oil from the pan.
5. Return pan to medium-high heat for 1 minute to reheat. Add broccolini, carrot, sugar snaps and hot water and stir-fry for 2-3 minutes, until water has evaporated.
6. Add teriyaki sauce and stir-fry a further 1-2 minutes, until veggies are tender and coated with sauce
7. Spoon ¾ cup cooked rice per person into bowls and top with teriyaki stir-fry and salmon. Sprinkle over sesame seeds.