Cook rice according to package instructions.

Wash the salmon fillet, pat dry and cut into 1.

5 cm cubes.

Ginger peel and chopfinely.

Mix the soy sauce, 2 tbsp sesame oil and ginger in a flat dish.

Marinate the salmon in the marinade for 15 minutes in a cool place.

Toast the sesame seeds without fat in a hot pan over medium heat.

Peel and chop the garlic.

Heat the rest of the sesame oil in a pan and steam the garlic for 2 minutes.

Halve the avocado, remove the core, lift the pulp out of the skin, cut into small cubes and drizzle with lime juice.

Wash the spring onions and cut into fine rings.

Wash the cress and shake dry.

Divide the rice in 2 bowls and add the fish cubes.

Sprinkle with diced avocado, spring onions, garlic, cress and sesame seeds.