- 250 g sushi rice, rinsed well and soaked in cold water for 20 minutes
- 30 ml rice vinegar
- 1 tsp salt
- 1 tbsp caster sugar
- 350 g sushimi-grade salmon, cubed
- 3 cooked beetroot, diced
- 1 cucumber, sliced diagonally
- 150 g mangetout, thinly sliced lengthways
- 1 tsp toasted sesame seeds
- 1 tsp black sesame seeds
- 4 sprigs coriander
For the dressing (optional)
- 3 tbsp light soy sauce
- 1 lime, juiced
- 1 tsp caster sugar
- 1 tbsp sesame oil
Drain the soaked rice and transfer it to a medium saucepan with 300 ml cold water. Cover the pan and cook over a high heat for 5 minutes. Reduce the heat to its lowest setting and cook for 20 minutes.
Towards the end of the cooking time, put the rice vinegar, salt and sugar in a small saucepan and stir over a low heat until dissolved. When the rice is ready, pour the vinegar mixture over the top and fold it through with a spoon.
Spread out the rice on a large plate and cover with a damp sheet of kitchen paper. Leave to cool for 15 minutes.
Divide the rice between four bowls and top with the salmon, beetroot, cucumber and mangetout. Garnish with sesame seeds and coriander.
To make a quick dressing to serve on the side, whisk the soy sauce, lime juice, sugar and sesame oil together.