To cook the sushi rice, place rice into a micro-safe bowl, and microwave uncovered, on high for 18 minutes. Remove and stir with a fork to fluff rice while gradually adding the sushi vinegar. Set aside to cool slightly

To make the yuzu dressing, combine all dressing ingredients in a screw-top jar. Shake until well combined. Set aside

Arrange cabbage, soy beans and cucumber in a bowl and drizzle with two tablespoons of dressing and stir through. Set aside

In another bowl add the diced salmon and stir through another two tablespoons of dressing

Add the sushi rice to the vegetables, top with the dressed salmon and diced avocado. Top with another tablespoon of dressing

Sprinkle with sesame seeds and serve with picked ginger sliced