• 375g USA Long Grain rice
  • 4 160g salmon fillet portions
  • 4 tbsp olive oil
  • 2 tsp sea salt
  • 2 tsp sichuan pepper corns
  • 2 red chillis
  • 1 bunch spring onion
  • 1 handful fresh mint
  • 2 eggs
  • 100ml light soy sauce
  • 2 limes


Pour the USA Long Grain rice into a pan and add rice and as much water.

Cook the rice until all the water is absorbed. Pour the sea salt and Sichuan pepper into a mortar and pestle and grind to a course powder.

Cut the salmon into portions and season with the salt and pepper mix. Drizzle with a little olive oil and cook in a hot non stick pan until golden and crispy.

Chop the red chilli, spring onion and mint. Remove the cooked salmon from the pan and crack 2 free range eggs straight into the pan with a drizzle of oil.

Cook the eggs before adding the cooked USA Long Grain rice. Sprinkle the red chilli into the pan with the zest of a lime. Finish the rice with the mint, spring onion and the soy sauce.

Serve the rice with the cooked salmon and finish with a squeeze of fresh lime.