Heat your oven to 200°C/Fan 180°C/Gas 6. Tip the rice into a bowl and cover with cold water. Whisk for 1-2 mins till the water goes cloudy. Drain, then tip into a small pan. Pour in 150ml boiling water. Add a pinch of salt, cover and bring to the boil. Turn the heat right down and gently cook for 25 mins till the water has been absorbed. Take off the heat and leave to steam in the pan, lid on, to finish cooking the rice.

While the rice cooks, peel and finely slice the onion. Place in a bowl. Zest and juice the lime into the bowl, add a pinch of salt and scrunch everything together with your hands. Set aside to pickle.

Peel and grate the ginger into a separate small bowl. Pour in the tamari, 2 tbsp cold water and 2 tsp oil and whisk together. Place the salmon fillets in a small baking dish. Pour the tamari sauce over the salmon. Slide the dish into the oven and bake for 10-12 mins till the salmon is cooked through. It will be dark pink and flake easily when pressed with a fork.

While the salmon cooks, finely slice the kale. Discard any really thick cores. Peel and grate the garlic.

Heat a deep frying pan or wok. Tip 1 tbsp sesame seeds into the pan and toast for 2-3 mins till nutty smelling and golden. Keep shaking the pan while the seeds toast. Transfer to a bowl.

Keep the pan on the heat. Pour in 3 tbsp water. Add the kale and the garlic. Cook and stir for 4-5 mins till wilted. Season with a little salt and pepper, then take off the heat.

Stir the toasted sesame seeds and the cooked rice through the kale. Spoon onto a couple of warm plates and top with the salmon, spooning over any tamari sauce from the dish. Scatter over the pink pickled onions and their marinating liquid and serve.