1½ Cups Sushi Rice – best if cooked the day before, cook according to rice recipe below
Carrots – Sliced into thin strips
Cucumbers – Sliced into thin strips
Avocado – Sliced into thin slices
Spring Onions – Sliced thinly
200 grams Smoked Salmon – Thinly sliced and cut into strips.
Pickled Ginger -Sliced
⅛ cup Sesame seeds – toasted in a dry pan till golden
½ cup Soy Sauce
1/2 cup rice wine vinegar
1 tsp Wasabi paste
6 tbls sugar
2 tbls Water
Make 1½ cups of sushi rice at least a few hours before making the salad (best if it is made the day before) and leave it at room temperature.
Spread prepared rice over a large platter.
Cover with shredded carrots, cucumber and salmon.
Mix all the dressing ingredients together in a bowl.
Pour over the salad and lay the avocado slices around the salad.
Add some pickled ginger and sprinkle with chopped spring onion and toasted sesame seeds.
SUSHI RICE RECIPE Halve recipe
3 cups sushi rice
3¾ cups Water
2 tbls Saki or Dry White Wine
2 tbls Sugar
5 tbls Rice Vinegar
2 tsp Salt
Bring rice, water and saki/white wine to the boil and let simmer for 15 minutes.
Turn heat off and steam for 10 minutes.
Draw a spatula through the rice to mix.
Cover with a dish towel under the lid of the pot to absorb moisture.
Let stand for 10 minutes.
Now transfer to a wooden bowl.
Mix seasoning – Rice vinegar, sugar and salt together and gently pour over cooked rice and mix well.
Fan the rice mixture while it cools and mix gently.