Heat the oil in a large non-stick pan or deep frying pan with a lid over a medium heat and cook the ginger, garlic and pepper for 2 mins, covered. Stir, then put the salmon on top, cover again and cook for 5 mins until the fish is cooked through.

Meanwhile, mix the dressing ingredients together in a small bowl. Squeeze the pouch of rice to separate the grains, then tip the contents into a small pan with 2 tbsp water. Cover and cook for 2 mins.

Stir the spring onions into the rice mixture along with half the dressing. Spoon into two bowls. Remove the skin from the salmon and flake the fish on top of the rice. Top with the pepper, avocado and cucumber, then drizzle over the remaining dressing and some chilli sauce, if using.