• Mix the hoisin sauce, soy sauce, lime juice, ginger and garlic to make the marinade.
• Cut the salmon into bite-sized pieces and pour a little of the marinade over. Not all of it – the pieces should only be lightly coated. The rest of the marinade is used for serving.
• Turn the salmon pieces in a thick coating of sesame seeds. It is easiest to roll the pieces in the seeds so they stick in a single, even layer.
• AIR FRYER: Spread the salmon out in the basket of your preheated air fryer (don't pack the pieces too closely), spray with cooking spray and cook at 200°C for about 6 minutes – depending on the size of the pieces.

  OVEN: Alternatively, spread the pieces out on a baking tray lined with baking paper, spray with cooking spray and bake in a preheated oven at 220°C for about 8-9 minutes – depending on size.
• Meanwhile, pour boiling water over the broccoli florets and add a little salt. Leave them to stand for a couple of minutes, then drain them on a tea towel.

To serve

• Arrange the salmon pieces on a bed of cooked rice. Scatter the broccoli florets and cucumber over the top and drizzle with the rest of the marinade, chilli mayo and chilli oil, if using.
• Sprinkle with spring onions and, if you like, fresh herbs such as (Thai) basil or microgreens.