This is more an idea than a recipe. It’s also what we eat for dinner when we can’t be bothered cooking anything. It takes 10 minutes and tastes delicious.




Skill level

Average: 4.4 (12 votes)


  • 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

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.


  1. 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.
  2. Slice the salmon sashimi into thick pieces and arrange on a serving platter and sprinkle with the sesame seeds.
  3. Serve all the elements on a large serving platter for everyone to help themselves. 


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.