Peel and finely grate the garlic and ginger, mix with the sweet chilli sauce, soy sauce, oil and cane sugar.
To marinate the salmon
Quarter the salmon, coat with 4 tbsp of the marinade, cover and leave to marinate in the fridge for approx. 30 mins. Set aside the remainder of the marinade.
Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Place the water and rice in a pan, bring to the boil, leave covered on a switched-off hob for approx. 15 mins. until fully absorbed; do not remove the lid.
Separate the rice with a fork.
Peel and finely chop the shallot, chop the mushrooms. Heat the oil in a wide pan. Sauté the shallot and mushrooms for approx. 5 mins. Add the spinach and allow to wilt, season with salt.
To cook the salmon
Heat the oil in a non-stick frying pan. Fry the salmon for approx. 4 mins. on each side. Remove, plate up with the rice and spinach. Drizzle the remainder of the marinade over the salmon.