Ingredients
Method
1.In a fine sieve, rinse rice under cold running water until water runs clear. In a saucepan, combine rice and water. Bring to the boil.
2.Reduce heat and simmer for 4-5 minutes until craters form in rice. Reduce heat to low, then cover and cook for 3 minutes. Remove from heat and set aside, covered, for 10 minutes.
3.In a large bowl, combine cooled rice, sushi seasoning and onion. Spread evenly over an oven tray.
4.In a bowl, combine radish, carrot and vinegar. Set aside for 30 minutes. Drain and rinse under cold water, then pat dry with a paper towel.
5.Sprinkle sesame seeds evenly onto each salmon fillet, pressing on firmly. In a nonstick frying pan, heat oil on medium. Cook salmon, seeds-side down, for 3 minutes until light golden. Turn and cook for 2-3 minutes for medium-rare or to your liking.
6.Spoon rice evenly between 4 serving bowls. Arrange avocado and salmon on rice. Top with cucumber, radish and carrot. Serve with wasabi mayonnaise and soy sauce.
Note
- Make your own wasabi mayonnaise by adding a squeeze of wasabi to mayonnaise, with lemon juice to taste.
