Ingredients:
- 350 g (2 cups) uncooked sushi rice
- 720 ml (3 cups) cold water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ¼ tsp salt
- 200 g fresh salmon cut into 2.5cm pieces
- ½ cucumber seeded and sliced into thin strips
- 1 large, cooked beetroot peeled and shredded
- 1 large carrot peeled and sliced into thin strips
- 150 g (1 cup) cooked edamame beans
- 4 radishes thinly sliced
- 2 sheets nori seaweed cut into 1cm strips or small triangles
- 30 g (1 oz) pickled sushi ginger
- 1 tsp mixed black and white sesame seeds
Soy sauce and ginger dressing:
- 1 tbsp sesame oil
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 tsp minced fresh ginger
- 1 clove garlic peeled and minced
- pinch of freshly ground black pepper
Instructions:
- Rinse the sushi rice under cold water and place in a saucepan.
Add the cold water. Bring to a boil, cover, then lower the heat to low and cook for 10 minutes. Turn off the heat and leave, covered, for 30 minutes.
350 g (2 cups) uncooked sushi rice,720 ml (3 cups) cold water
- After 30 minutes, remove the lid and let the rice cool to room
temperature, then gently stir the rice vinegar, sugar and salt into the rice.
2 tbsp rice vinegar,1 tbsp sugar, ¼ tsp salt
- In a small bowl, whisk together all the dressing ingredients.
1 tbsp sesame oil,2 tbsp olive oil,2 tbsp soy sauce,1 tsp minced fresh ginger,1 clove garlic, pinch of freshly ground black pepper
- Divide the rice among 4 bowls and top with the salmon, cucumber, shredded beet, carrot, edamame, and radish slices. 200 g fresh salmon, ½ cucumber,1 large, cooked beetroot,1 large carrot,150 g (1 cup) cooked edamame beans,4 radishes
- Add a few nori strips to each bowl, reserving the rest for serving. Place a few slices of sushi ginger in each bowl and sprinkle with sesame seeds and shichimi togarashi. 2 sheets of nori seaweed,30 g (1 oz) pickled sushi ginger,1 tsp mixed black and white sesame seeds,1 tsp shichimi togarashi
- Serve with the dressing and extra nori strips.
