Mexico meets Japan in these sensational salmon sushi ‘burritos’.
Wash the rice three or four times and put in a pan with 540ml water. Leave to soak for about 20 minutes, then bring to a fierce boil. Reduce the heat to low, cover and cook for another ten minutes, or until all the water has been absorbed and the rice is cooked. In a separate pan bring the rice vinegar, agave syrup and salt to the boil, then set aside to cool. Once the rice is cool stir in the vinegar mixture evenly.
Cut the salmon into small one centimetre cubes and marinate with the wasabi, soy sauce and sesame seeds. Set aside.
Cut the avocado into thin slices and put in a bowl. Using a potato peeler, make shavings out of the daikon and add to the avocado with the lime juice and zest. Toss gently to mix.
Next, make your salsa roja. Halve the guajillo chilli lengthways, and de-seed. Put the chilli halves with the tomatoes on a baking tray and grill under a high heat for a few minutes until just charred. Leave to cool, then put in a blender with the onions, fresh coriander and garlic and blitz until smooth.
Now assemble your salmon bushi! Place your nori sheet on top of your sushi mat and spread a layer of rice all over it, leaving a space of about
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