Smoked salmon and ginger black rice bowl

Method

1. Bring a small pan of water to the boil. Lower in the egg and cook for exactly
   6 minutes (for a runny yolk). Drain and rinse under cold running water, then
   peel and cut in half.
2. Heat the rice according to the pack instructions.
3. In a small bowl, mix the soured cream (see tip), ginger, sesame oil, and the
   lime zest and juice to make a dressing. Season to taste.
4. Transfer the rice to a serving bowl and top with the smoked salmon, cucumber, coriander and spring onions/watercress. Drizzle over the dressing to serve.