INGREDIENTS :
Rice :
- 300g sushi rice
- pinch sugar
- 2 tbsp rice vinegar
Salmon :
- 4 fried salmon fillets
- pinch of salt
Vegetables/Condiments (to be sliced) :
- 5-10 rainbow carrots, spiralized or cut into ribbons.
- 2 avocados, diced
- 1/2 cucumber, diced.
- packet of radishes, sliced in discs
- thumb-sized piece of ginger, finely sliced
Vegetables/Condiments (no work required) :
- 1 jar of pickled red cabbage
- A dash of soy sauce
- A sprinkle of sesame seeds
METHOD (Should be done in less than 30 minutes):
- STEP 1: Cook the sushi rice following pack instructions (roughly 10 minutes in 450ml water). When cooked, sprinkle over the sugar and vinegar, cover and set aside for 10 mins.
- STEP 2: fry the salmon for 10-15 mins in a big pan (skin-side down), season with salt.
- STEP 3: Wash the carrots, avocados, cucumber and piece of ginger.
- STEP 4: Spiralize the carrots. Dice the avocados and cucumber, cut the radishes into discs and finely slice the ginger. Serve in 4 seperate bowls.
- STEP 5: Divide the rice and salmon between four deep plates and arrange the other ingredients on the table, so everyone can select their preferred vegetables/condiments finishing off with soy sauce and sesame seeds.