Ingredients

Method

• 1 1/2 cups short-grain sushi rice
• 2 cups water
• 4 tablespoon Japanese rice vinegar
• 4 teaspoons sugar
• 1 teaspoon salt
• 200 g smoked salmon ribbons
• Black sesame seeds
To make the pickle:
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/3 - 1/2 cup rice vinegar
• Shredded cucumber
• Red Thai chilli
• Shredded salad onions
• Fresh coriander leaves

Method

Ingredients

Wash the rice, then turn into a saucepan. Add water and leave to soak for half an hour. Bring to the boil and cook for a minute, then reduce heat, cover and simmer for 10 minutes.
Heat vinegar with sugar and salt until the sugar has dissolved. Allow to cool. Turn rice into a large, shallow dish and gradually add vinegar mixture to the rice.
Place on frozen ice packs to cool quickly. With wet hands, form the rice into 16 balls. Cut strips of salmon in half and curl around the rice balls. Sprinkle seeds on top. Serve with Thai-style pickled ginger.
To make the pickle: Mix 2 tablespoons sugar and 1 teaspoon salt with 1/3 to 1/2 cup rice vinegar until dissolved.Add about a cup of shredded cucumber, a thinly sliced fresh red Thai chilli, a few shredded salad onions and some fresh coriander leaves.