Ingredients

For the rice:

• 250g Sushi Rice (uncooked weight)
• 5 tbsp Rice Vinegar
• 1 tsp salt

For the topping:

• 180g salmon, cooked and chopped
• 1 lime, zest and juice
• Wasabi Mayo
• sesame oil
• 3 spring onions, chopped
• Black Roasted Sesame Seeds

Instructions

1. Place the sushi rice into a pot and add 350ml of cold water. Cover the pot, bring it to a boil and simmer for 10 minutes. Turn off the heat but keep the lid on and leave the rice to rest for 15 minutes.
2. Then, remove the lid and fluff the rice with a fork or rice paddle. Mix together the rice vinegar and salt and pour these over the rice while still hot. Add the nori flakes, and mix gently to combine. Cover with a damp kitchen towel which will help prevent the rice from drying out. Allow to cool completely.
3. Pour the rice onto a baking tray lined with cling film, before covering with another sheet of cling film.
4. In a bowl, add the chopped salmon, lime zest and fresh lime juice. Then add wasabi mayo and a drizzle of sesame oil. Finish with the chopped spring onions before stirring together.
5. Lift rice out of the tray and place onto a chopping board. Chop the rice into small squares.
6. Heat a pan with vegetable oil on a high heat. Once the oil is hot, place the square on until you see the edges turn golden, turn over to make the other side a little crispy then remove from the pan.
7. Top with your salmon topping and finish it with a sprinkle of sesame seeds and enjoy!