Ingredients
Directions 200g raw salmon
For the marinade:
30 ml (2 tbs) Food Lover’s Market olive oil
125 ml (½ cup) soy sauce
15 ml (1 tbs) ginger, crushed
1 clove garlic, crushed
30 ml (2 tbs) sesame oil
30 ml (2 tbs) honey
1 lemon, zested and juiced
To assemble:
250 ml (1 cup) sticky sushi rice, cooked according to package instructions
2 nori sheets, cut into strips or whole to serve
80 ml (1/3 cup) cabbage, shredded
80 ml (1/3 cup) carrot, grated
30 ml (2 tbs) red onion, thinly sliced
125g mange tout, shredded
15 ml (1 tbs) pickled ginger
1 avocado, sliced
30 ml (2 tbs) mayo
1 spring onion, sliced thinly
15 ml (1 tbs) sesame seeds, toasted
Combine all the ingredients for the marinade. Add…
