1packet of microwave sticky riceI used Veetee Thai Jasmine Rice
4slicesof smoked salmon
A selection of vegetables such as cucumberspring onion, avocado and mange tout, washed, dried and cut into julienne strips.
1sheet of noridried seaweed
2teaspoonssesame seeds
Sushi Dipping Sauce
6tablespoonssoy sauce
2teaspoonspickled gingerfinely chopped
Wasabi – start with 1 pea sized amount and add more to taste
Instructions
Cook the rice according to the instructions, and allow to cool.
Meanwhile, chop your vegetables into thin strips and mix the 3 dressing ingredients together in a small bowl.
When the rice has cooled, divide it evenly between 2 serving bowls and top with the salmon and vegetables.
Carefully hold a sheet of dried nori seaweed over your hob (gas or electric both work, electric hobs just take a little longer) and toast half a sheet of nori on both sides until it has darkened and become brittle rather than bendy. Crumble it between your fingers into a small bowl and top the sushi bowl with this crumbled nori and the sesame seeds.