for 4 person

Sushi rice

300 g	sushi rice
4 ½ dl	water

3 tbsp	rice vinegar
1 tsp	sugar
¾ tsp	salt

To fill

180 g	salmon fillets, sushi quality
1	avocado
4	radishes
2	mini cucumbers

1 tbsp	preserved ginger
1 tbsp	sesame seeds
2 tsp	wasabi paste
2	nori sheets, quartered
4 tbsp	soy sauce

How it's done

Sushi rice

Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Place the rice and water in a pan, leave to soak for approx. 15 mins. Bring the rice to the boil, reduce the heat, cover and simmer over a low heat for approx. 10 mins. Turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins (do not remove the lid).

Combine the vinegar, sugar and salt, separate the rice with a fork, pour the vinegar over the top, carefully mix in, leave to cool.

To shape

With damp hands, shape the rice into 8 equal balls, wrap in cling film.

Flatten the balls, remove the cling film and carefully make a hole measuring approx. 2 cm in the middle.

To fill

Cut the salmon, avocado and radish into thin slices. Cut the cucumber into long, very thin slices.

Garnish the rice bagels with salmon, cucumber, avocado, radish, ginger, sesame and wasabi. Quarter the nori sheets, arrange the sushi bagels on top, serve with the soy sauce.

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