Sushi for Scaredy-cats

Name: Sushi for Scaredy-cats
Yield: Serves 4
Ingredients: 200 g/7 oz/1 cup sushi rice; wasabi paste; dark soy sauce, for dipping; 2 tbsp rice wine vinegar; salad leaves; 1 tsp white sesame seeds; 400 g/14 oz salmon fillet, skinned (see hack) and diced; 1 tbsp sesame oil; ½ tsp salt; 1 tbsp caster (superfine) sugar; 1 avocado, peeled, stoned and diced; sushi ginger; 1 tsp wasabi paste; a pinch of salt; 1 tbsp lime juice; ½ cucumber, peeled, deseeded and diced; 1 tsp black sesame seeds; 2 tbsp light soy sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

Life's Too Short to Stuff a Mushroom

By Prue Leith

Published 2024

About

This has all the elements of sushi (except perhaps the nori seaweed) but without all the fiddly bit of rolling them up. It is a perfect light lunch or starter. To dice the salmon, I find it easiest to freeze the fish for an hour to get it to firm up. Wetting the knife helps to stop the fish sticking to it.

Ingredients

For the rice layer

200 g/7 oz/1 cup sushi rice
2

Lunch
Fish course
Starter
Pescatarian

Method

Prepare the sushi rice by rinsing it in a sieve under cold running water. Wash it several times.
Transfer the rice to a bowl, cover with water and soak it for 30 minutes.
Drain the rice and measure it in a cup. Then, put it with the same volume of water into a saucepan on a high heat and bring to a boil. Lower the heat and cook very gently, covered, f