Preheat the oven and prepare the teriyaki glaze: Set your oven to 200°C (400°F) and line a 9x13 inch baking dish with aluminium foil for easy cleanup. In a small mixing bowl, whisk together the soy sauce, honey, apple cider vinegar, minced garlic, and grated ginger. The mixture will be a deep amber colour with a sharp, sweet aroma that fills the kitchen. Taste it — it should be balanced between salty and sweet, with a pleasant tang from the vinegar.

Marinate the salmon: Place the salmon fillets in the prepared baking dish, skin-side down if using skin-on fillets. Pour about two-thirds of the teriyaki glaze over the salmon, turning the fillets gently to coat them evenly. The flesh should look glossy and dark, with the sauce pooling slightly around the edges. Let them sit at room temperature for 5-10 minutes while you start the rice — you will notice the fish beginning to absorb the flavours as the edges turn slightly opaque.

Bake the salmon: Place the dish in the preheated oven and bake for 12-15 minutes, depending on the thickness of your fillets. After 10 minutes, the kitchen will smell wonderfully savoury and slightly sweet. The salmon should be firm to the touch and flake easily with a fork when done. The glaze will have reduced and caramelised around the edges, turning a deep, sticky brown. If you prefer a slightly charred finish, switch the oven to grill for the last 2 minutes, watching closely so the sugar in the glaze does not burn.

Prepare the sesame rice: While the salmon bakes, rinse the rice under cold water in a sieve until the water runs clear — this removes excess starch and prevents the rice from becoming gummy. In a medium saucepan, heat the sesame oil over medium heat until it shimmers and smells nutty. Add the rinsed rice and stir for 1-2 minutes, until each grain is coated and begins to turn translucent at the edges. Pour in the water or chicken stock and bring to a gentle boil, then reduce the heat to low, cover, and simmer for 12-15 minutes. You will hear a soft bubbling sound as the liquid absorbs. When the rice is tender and the liquid is fully absorbed, remove it from the heat and let it sit covered for 5 minutes. Fluff with a fork — the grains should be separate and glossy, with a wonderful sesame aroma.

Make the extra glaze for serving: In a small saucepan, pour the remaining teriyaki glaze and bring it to a simmer over medium heat. Whisk in the cornflour slurry and stir continuously for 1-2 minutes, until the glaze thickens and turns glossy, almost like a thin syrup. You will see it coat the back of a spoon. Remove from heat and set aside.

Assemble and serve: Divide the sesame rice among four warm bowls. Place a baked salmon fillet on top of each portion. Drizzle the thickened teriyaki glaze over the salmon and rice, then sprinkle generously with sesame seeds and sliced spring onions. The contrast of the dark, glossy glaze against the white rice and bright green onions is stunning. Serve immediately with steamed broccolini or edamame on the side, if desired.