Ingredients
Pickled vegetables:
• 3 tbsp (45ml) rice vinegar
• 2 tbsp (30ml) castor sugar
• 5cm knob ginger, finely sliced
• Salt
• 1 small cucumber, cut into thin strips
• 1 large carrot, shaved
Dressing:
• ½ cup (125ml) mayonnaise, preferably Japanese QP
• Wasabi paste, to taste
• 2 tbsp (30ml) soy sauce
• 2 tsp (10ml) sesame oil
Salad:
• 1 cup (250ml) cooked sushi rice
• 300g fresh salmon or tuna
• 1 avocado
• Baby gem lettuce, optional
• 4 spring onions, sliced
• 2 tbsp (30ml) black sesame seeds
Preparation method
- Mix vinegar, sugar, ginger and salt together.
- Pour over vegetables, and allow to marinate for 10-15 minutes.
- Drain and reserve a couple of spoons of pickle liquid.
- Fork pickling liquid through rice.
- Arrange salad ingredients and pickled vegetable on a large platter or individual plates.
- Whisk dressing ingredients together, and drizzle over salad.
- Serve immediately.