Serves 2
Ingredients
- 250g sushi rice
- 330 ml water
- 3tsp rice wine vinegar
- 2tsp sugar
- 1 tsp salt
- 100g Liberty’s Oak Smoked Salmon
- 50g defrosted edamame beans
- 10g nori paper, shredded
- 2 radishes, finely sliced
- 1 chilli, sliced
- 1 avocado, skinned, stone removed
- 10g mixed baby kale
- 5g mustard cress
Method
- Cook the sushi rice according to the packet instructions and leave to cool.
- Mix the vinegar, sugar and salt together until fully dissolved. This is a good sushi seasoning and can be made into a larger batch that will keep for a week or so. Feel free to scale up the quantities and keep it in the fridge.
- Layer a large wide bowl with as much rice as you need, drizzle the seasoning liquid over the rice and mix gently. Repeat with a second bowl if required. Place half the salmon onto the rice, add half the edamame beans, nori, chilli, radish, avocado, mixed kale and mustard cress to each bowl. Serve with soy sauce, pickled ginger and wasabi paste.