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
Sushi Dipping Sauce
2teaspoonspickled gingerfinely chopped
Wasabi – start with 1 pea sized amount and add more to taste
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.