Sushi salad

Under R240 • Serves 4 as a light meal Preparation: 40 minutes • Cooking time: 20 minutes

• 375ml sushi rice, rinsed

• 560ml water

• 30ml rice vinegar

• 30ml sugar

• 300g lightly smoked salmon or trout

• 5ml togarashi spice mixture (optional)

• 6 nori sheets, shredded

• 2 ripe avocados, sliced

• 1 small cucumber, diced

• 3 spring onions, finely chopped

• 250ml shredded beetroot, carrot or pea shoots

• wasabi, sushi mayonnaise, pickled ginger and soy sauce, to serve

1 Soak the rice in water for 20 minutes. Rinse, add the 560ml cold water to the rice in a pot and bring to the boil. Cover and simmer for 15–20 minutes or until all the water has been absorbed. Remove from the heat, cover the pot with a tea towel and put the lid back on. Leave to steam like this for another 10 minutes (check the instructions on the packet).

2 Transfer the hot rice to a shallow dish and spread it out.

Beat the vinegar and sugar together and drizzle over the rice.

Then gently run a spatula through the rice a few times to speed up the cooling process.

3 Heat a pan and lightly sear the fish on both sides. Season to taste with the togarashi spice.

4 Arrange the fish, nori, avo and veggies on top of the rice. Serve in bowls with wasabi, sushi mayo, pickled ginger and soy sauce to taste. Tip Feel free to use more fish if your budget allows. >>