2 cups sushi rice
1 tsp salt
5 tbsp rice vinegar
1 tbsp sugar
2 fillets salmon (can use lightly smoked for more flavour)
2 tbsp lemon juice
½ a cucumber cut into batons
1 avocado, cut into cubes
1 cup rocket leaves
1 sheet seaweed paper
black sesame seeds (optional)
1 tsp wasabi powder
2 tbsp honey
5 tbsp soy sauce
Prepare 2 cups sushi rice with 2 cups of cold water in a pan. Heat on high light until water bubbles, then turn on low and cover with a lid for 12 minutes. Turn it off and leave to stand with the lid on for 15 minutes.
Meanwhile, heat 1 tsp salt, 5 tbsp rice vinegar and 1 tbsp sugar on medium heat until dissolved (about one minute).
Arrange rice in a serving dish. Pour over the vinegar solution.
Wash salmon, drizzle with 2 tbsp lemon juice and black pepper and put in oven uncovered on 190°C for 15 minutes. Flake salmon whilst warm over the rice.
Add the cucumber batons, avocado cubes, rocket leaves to the rice and salmon.
Fold over the seaweed 4/5 times and snip (with scissors) very fine shreds all over the salad.
Top with black sesame seeds if they agree with you.
Mix dressing ingredients together and pour over salad.
Notes: You can adjust this according to what vegetables agree with you. You can use roasted sweet potatoes (cubed, drizzled with 1 tbsp oil and 1 tbsp honey and roasted uncovered for 40 minutes on 180°C). Shredded carrots are also lovely in this salad but not everyone can tolerate them.
Harry uses wholesome ingredients to create simple but sensational dishes.
To contact Harry email him at firstname.lastname@example.org