Things You'll Need:
- 2 cups of short grain or sushi rice
- 1/4 cup rice vinegar (you could use white vinegar instead)
- 2 Tbsp white sugar
- 2 tsp salt
- 1 avocado
- baby spinach
- cucumber batons
- daikon (pickled mouli - usually yellow & in a sausage shape. Found at your local Asian supermarket)
- pickled ginger
- soya sauce
- tube of wasabi
- 2 sheets of dried seaweed
- toasted sesame seeds (optional)
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Step 1
Cook the rice following the packet instruction! I find the absorption method works best. Once cooked, drain any remaining liquid & let sit covered for about 20 minutes.
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Step 2
Mix the rice vinegar, sugar & salt in a cup or measuring jug. Stir until sugar has dissolved.
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Step 3
Remove the rice from saucepan and allow to cool in a large bowl. Once cooled gradually add vinegar mixture whilst turning the rice with a wooden spoon or spatula. Let the rice sit & prepare the remaining ingredients.
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Step 4
Wash spinach leaves. Cut cucumber into 2-3cm batons, with or without skin on depending on personal preference. Cut daikon into similar sized strips. Slice avocado into quarters and chop evenly. Add the above to rice mixture, plus sesame seeds if applicable. Mix ingredients evenly through rice.
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Step 5
In a measuring cup add soya sauce & wasabi paste. (Add a little at a time & taste before adding more - it's got quite a kick and a little can go a long way!) Stir soya mixture into rice.
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Step 6
Using kitchen scissors, cut seaweed sheets into thin strips and add to salad mixture. Dish up in small to medium bowls and garnish with pickled ginger. You may like to serve soya sauce & wasabi on the side for those with stronger taste buds.
