- Add the rice to 1 1/3 mugs of boiling water. Simmer gently for 12 minutes. Take the pan off the heat and add the pak choi and sugar snaps. Replace the lid and leave to steam.
- Heat the sesame oil in a large frying pan and fry the salmon until browned and cooked through.
- Add the sesame seeds and spring onions and cook gently until they begin to brown.
- Add the soy, fish sauce, lime and honey. Cook on a low heat for 30 seconds, being careful not to burn the honey.
- Add the beansprouts, cooked rice, sugar snaps, pak choi and coriander and heat through for 1 minute.
- Serve immediately.