AD Homemade Sushi Bowl

Directions

1. 1

   Wash 250g sushi rice until the water runs clear. Place in a saucepan and add 300ml water. Bring to the boil and cook on a low with the lid on for 16 - 18 mins

2. 2

   Make rice seasoning by adding 30ml rice vinegar, 8g salt, and 18g sugar to a saucepan on a low heat until dissolved

3. 3

   Put the cooked rice in a bowl, add the seasoning, and gently fold until combined. Cover with a towel and leave to cool

4. 4

   Thinly slice 4 mini cucumbers, cover in 5g salt and leave for 10 minutes. Drain off excess moisture after 10 minutes

5. 5

   Combine 30ml rice vinegar, 20ml soy sauce, 20ml miri, 12g white sugar, 2 tsp sesame seeds, and a dash of sesame oil

6. 6

   Add mixture to cucumbers and leave for a minimum of 30 mins

7. 7

   Thinly slice 2 red chillies, 4 red radishes, 5 spring onion (green tips), 1 avocado

8. 8

   Slice nori sheets into triangles

9. 9

   Blanch and refresh edamame beans

10. 10

    Thinly slice 200g sashimi grade salmon, at an angle, against the grain. Repeat with 200g tuna

11. 11

    Put the rice in bowls, and cover in soy sauce

12. 12

    Assemble the fish and toppings on the rice

13. 13

    Dress with sesame seeds, wasabi and pickled ginger