for 4 people

Rice

250 g	sushi rice
4 dl	water
2 tbsp	mirin (rice wine)
3	nori sheets, crumbled
¼ tsp	salt

Marinade

1 tbsp	sesame oil
400 g	salmon slices, skinless
½ dl	soy sauce
2 tbsp	mirin (rice wine)
1	red chilli, deseeded, finely chopped
2	garlic cloves, finely chopped

Rice burgers

100 g	mayonnaise
½ tbsp	Sriracha sauce
½ bunch	coriander, leaves torn off

How it's done

Rice

Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Add the water and rice to a pan and leave to absorb for approx. 15 mins. Bring the rice to the boil (uncovered), simmer until the water has evaporated, leaving small indentations on the surface of the rice. Turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid). Add the mirin, nori and salt, separate with a fork and mix.

To shape

Rinse a small bowl (approx. 10 cm in diameter) with water, place a small piece of cling film in the bowl, add 3 tbsp of rice, press down firmly, tip out onto a plate. Shape the remaining seven buns in the same way.

Marinade

Heat the oil in a non-stick frying pan. Add the salmon, fry for approx. 4 mins. on each side. Remove the salmon and place in a bowl. Roughly pull apart using two forks. Add the soya sauce and all the other ingredients up to and including the garlic, mix.

Rice burgers

Mix the mayonnaise and Sriracha. Spread the mayonnaise over all of the rice buns. Top half of the buns with the salmon and coriander, cover with the remaining rice buns.

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