Start off with all your veg prep. Bash the lemongrass firmly with the handle of a knife or wooden spoon, then finely chop. Slice the cucumber and radish and place in a bowl. Finely slice the carrot, red cabbage and spring onions, set aside in a separate bowl.

In a small bowl, mix the sliced cucumber and sliced radishes with the 1 tsp rice wine vinegar, 1 tsp of sesame oil and a pinch of salt and sugar. Give it a good mix and set aside to pickle.

Mix the 5 tablespoons of rice vinegar, 5 tablespoons of soy sauce and two tablespoons of oil into a bowl, then divide the mixture into two bowls. In the first bowl add the teriyaki sauce. In the second bowl, grate in the ginger and garlic.

Marinate the salmon in the ginger and soy sauce mixture with a generous pinch of salt and pepper. Let it sit whilst you move onto the sauce.

Heat up the teriyaki mixture in a non-stick saucepan on a very low heat until its slightly thickened and sticky.

Heat a glug of oil in a non-stick frying pan on a medium-high heat. Then add two salmon fillets at a time to the pan skin side down and fry, making sure each side is coloured and the skin is crispy. Once they are cooked, set the cooked fillets aside and fry up your next two.

In the same pan, add your Tilda Japanese Teriyaki rice and add the lemongrass. Fry for a few minutes until hot and slightly crispy.

Assemble your bento bowl. Start with your rice at the bottom then place the salmon fillets on top, along with the pickled cucumber, sliced carrot and red cabbage. Finish off the bowls with a drizzle of the sticky dressing, a sprinkle of spring onions and serve.