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Ingredients

290g (1 1/3 cups) sushi rice
500ml (2 cups) water
60ml (1/4 cup) rice vinegar
3 teaspoons caster sugar
1/2 teaspoon salt
4.5g pkt roasted seaweed snack, torn
1 1/2 tablespoons tamari
1 teaspoon sesame oil
2 avocados, sliced
225g smoked salmon or gravlax
2 teaspoons black sesame seeds
Pickled ginger, to serve (optional)
Wasabi, to serve (optional)

Method

Step 1 Place the rice in a sieve and rinse well. Set aside for 1 hour to drain.
Step 2 Place the rice and water in a saucepan over high heat. Bring to the boil, stirring occasionally. Cover with a tight-fitting lid. Reduce the heat to low and simmer for 15 minutes. Remove from heat. Set aside for 15 minutes to steam.
Step 3 Meanwhile, combine vinegar, sugar and salt in a small jug. Stir until sugar dissolves.
Step 4 Spread rice over a tray. Sprinkle with half the vinegar mixture. Use a flat-edged spoon to fold the vinegar mixture into rice. Set aside to cool slightly. Fold in seaweed.
Step 5 Add tamari and sesame oil to remaining vinegar mixture. Divide rice mixture among bowls. Top with the avocado and salmon. Drizzle with the tamari dressing. Top with sesame seeds, ginger and wasabi, if using.

Avocado and salmon rice bowl

How to make Avocado and salmon rice bowl

Ingredients

Method