- serves 4 people
- preparation 10 minutes
- difficulty Easy level
Ingredients
- 2-3 cups warm cooked sushi (koshihikari) rice
- 1 tbsp seasoned sushi vinegar (available from Asian grocers)
- 500 g sashimi-grade salmon loin
- 1 tsp toasted sesame seeds
- 1 short cucumber, cut into thin batons
- 3 shiso leaves
- wasabi paste
- Japanese pickled yellow ginger
- 8 nori sheets, cut into quarters (squares)
- soy sauce, for dipping
Instructions
- Sprinkle the warm rice with the vinegar and mix in with a rice spatula using a cutting motion. Keep the rice warm until ready to serve.
- Slice the salmon sashimi into thick pieces and arrange on a serving platter and sprinkle with the sesame seeds.
- Serve all the elements on a large serving platter for everyone to help themselves.
Photography by Danielle Abou Karam.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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