200g Japanese style sushi rice, rinsed
2 tsp sake
200g sashimi-grade salmon, thinly sliced
1 large firm ripe avocado, thinly sliced
Black sesame seeds, to sprinkle
Wasabi paste, to serve
150ml Japanese rice vinegar
2-3 tbs caster sugar
6cm piece fresh young ginger, peeled, thinly sliced
80ml light soy sauce
1 tbs water
2 tbs lime juice
2 tbs caster sugar
1 Thai red chilli, thinly sliced
2 egg yolks
2 tsp rice wine vinegar
2 tsp Yuzu juice (you could also use lemon or lime juice)
250ml light olive oil
1. To pickle ginger, stir vinegar, sugar and salt in a small saucepan over low heat until sugar dissolves (you can use more or less sugar depending on your taste). Remove from heat and add ginger. Set aside to cool completely.
2. To make dipping sauce, stir all ingredients in a small bowl until sugar dissolves. Set aside.
3. To prepare rice, place rice in a medium saucepan. Stir in the water. Bring to a boil. Simmer, covered, for 12 minutes. Remove from heat and set aside, covered, for 10 minutes.
4. Place 2 tablespoons of the ginger pickling liquid in a cup. Stir in sake.
5. Spread rice out onto a tray and evenly sprinkle over pickling liquid and sake mixture. Toss to evenly coat. If you like a more flavoured rice, you can drizzle with extra pickling liquid. Refrigerate until cold.
6. To make mayonnaise, process egg yolks, vinegar and yuzu juice in a food processor until well combined. With the motor running, gradually add oil, drop by drop at first, then in a thin, steady stream until thick and emulsified. Season with salt and pepper. Refrigerate until required.
7. To assemble, divide rice among four lightly greased moulds (we used a mini bundt pan) and firmly press down to pack rice tightly. Invert onto serving plates and remove mould.
8. Top rice with salmon, avocado, pickled ginger, sesame seeds and mayonnaise. Serve with dipping sauce and remaining mayonnaise.
This recipe has been tested.