Zubereitung

1. 1

   Rinse the jasmine rice under cold water and cook in lightly salted water according to the packet instructions.

2. 2

   For the sauce, whisk together the soy sauce, honey, finely grated ginger, crushed garlic and 100 ml of water. In a separate cup, stir the cornflour into 30 ml of cold water until smooth.

3. 3

   Cut the broccoli into small florets and cook with the edamame in boiling salted water for 3 minutes until crisp-tender, then drain.

4. 4

   Cut the salmon into 3 cm cubes. Heat the sesame oil in a frying pan and sear the cubes for 3 minutes on all sides. Pour in the sauce, bring to the boil, stir in the cornflour slurry and glaze the salmon for 2 minutes until glossy.

5. 5

   Divide the rice, salmon, broccoli and edamame between two bowls. Shave the radishes into thin slices and scatter over the top with the sesame seeds and sliced spring onions.