Sushi Rice- 1 1/2 cups sushi rice
- 3 cups water
- 1 tablespoon sushi vinegar
Dressing- 2 tbsp yuzu juice or orange juice
- 2 tbsp mirin
- 1/2 cup grape seed oil
- 1 large clove garlic, peeled and finely grated
- 1/2 tsp sesame oil
- 11/2 tbsp soy sauce
Avocado and Salmon Bowl- 1 cup finely shredded red cabbage
- 1 cup finely shredded Savoy cabbage
- 1 cup podded frozen soy beans, defrosted
- 1 Lebanese cucumber, halved lengthways and finely sliced
- 400g sashimi Atlantic salmon, deboned and diced
- 1 just-rip avocado, peeled, deseeded and diced
- 1/2 lemon
- Black and white sesame seeds and pickled ginger to serve
| Sushi Rice- 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
Dressing- To make the yuzu dressing, combine all dressing ingredients in a screw-top jar. Shake until well combined. Set aside
Avocado and Salmon Bowl- 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
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