Buffet Banquet

Isn’t entertaining for friends and family easiest for everyone when they can help themselves? Especially when you serve up these irresistible options

Sashimi To Share

250g (9oz) sushi rice

6tbsp rice wine vinegar

2tbsp caster sugar

½tsp salt

185g (6½oz) smoked salmon slices 2 avocados, thinly sliced

1 lime

1tbsp each black and white sesame seeds

Pickled ginger, soy sauce and wasabi, to serve

1kg (2¼lb) loaf tin, double-lined with clingfilm

1 Put the rice in a deep saucepan and cover with 500ml (16fl oz) water. Bring to the boil then reduce to a simmer, cover with a lid and cook for 10 mins. Remove from the heat and set aside. After 10 mins, the rice should be tender and the water absorbed. Spoon the rice into a large bowl. 2 Mix the rice wine vinegar, caster sugar and salt together until dissolved. Pour over the rice and gently mix together, then transfer to a tray lined with clingfilm and spread out. Allow to cool.

3 Spoon half the rice into the base of the lined loaf tin and spread out evenly, pushing it into the corners. Top with half the salmon slices, the avocado slices, a squeeze of lime, then the remaining salmon and the remaining rice.

4 Cover with more clingfilm and weigh down evenly with tin cans. Chill for at least 6 hours (or make the day before). 5 Remove the clingfilm and turn out on to a plate. Mix together the black and white sesame seeds and push on to the surface. Cut into 1cm (½in) slices (a serrated knife is best) and serve with pickled ginger, soy sauce and wasabi.

SeRveS 8 Calories: 270 Fat: 12g Saturated fat: 2.5g Carbohydrates: 30g