2 cups sushi rice
5 tablespoons sushi seasoning (available in most supermarkets)
thinly sliced fresh white fish, salmon or tuna (I allow 100 grams per person)
toasted sesame seeds
lime or lemon wedges
soy sauce, for dipping
Rice: Rinse the rice in cold water until the water becomes clear, then soak in water for 30 minutes. Bring to the boil, then cover and cook over a low heat for 20 minutes. A simmer mat is perfect for cooking rice. Remove from the heat and leave covered, for 15 minutes. Transfer to a large plastic tray or chopping board and sprinkle over the sushi seasoning. Stir gently using a cutting and folding motion to combine. Cool before using.
To serve: Arrange mounds of rice on plates or small platters and top with the fish. Add the other accompaniments and serve immediately. This makes enough rice for 6–8 servings.