Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 250grams sushi rice, well rinsed and very well drained
- 2 cups water
- 7tablespoons rice vinegar
- 2tablespoons caster sugar (plus an extra pinch)
- 2tablespoons sesame seeds
- 3tablespoons soy sauce
- 2teaspoons fresh root ginger, finely grated
- 1 avocado, stoned, peeled and sliced
- 200grams smoked salmon slices
- 2 spring onions, sliced
- 2tablespoons nori sheets, toasted and thinly sliced (to garnish)
- 1/2teaspoons salt
Nutrition per serving
2080kJ / 498Cal
2080 Kilojoules or 498 Calories
24% of daily energy intake*
Protein
17.6grams
Fat
14.5grams
Carbs
40.2grams
Sugars
12.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Place the rice in a saucepan, pour over the measurement water and season with salt. Bring to the boil, then cook for 10-12 minutes until most of the water has boiled away and small craters appear in the rice. Cover with a tight-fitting lid and leave to steam off the heat for 5 minutes. Meanwhile, mix together 4 tablespoons of the vinegar and the 2 tablespoons sugar until the sugar has dissolved.
Step 2 of 4
Tip the rice on to a baking sheet. Pour over the vinegar mixture and use a spatula to stir through in a slicing motion until the rice looks glossy. Cover with damp kitchen paper and leave to cool a little.
Step 3 of 4
Cook the sesame seeds in a small dry, frying pan over a low heat until lightly browned.
Step 4 of 4
Mix together the remaining vinegar, soy sauce, ginger and the pinch of sugar. Spoon the rice into serving bowls. Arrange the avocado, smoked salmon and spring onions on top. Drizzle over the dressing. Cut the toasted nori into thin strips and scatter over with the sesame seeds.
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