50 grams Japanese or Thai sticky rice
100 grams raw sushi-grade salmon
5 grams dried sea vegetable salad
1 medium head tatsoi or bok choy
sesame oil for sautéing
½ teaspoon grated fresh ginger
2 tablespoons tamari (wheat-free soy sauce)
1 tablespoon brown rice vinegar
1 tablespoon lime juice
To serve: beansprouts, thinly sliced red onion, pickled ginger, wasasbi and furikake or sesame seeds
Cook sticky rice according to the packet instructions, keeping the lid on and, once cooked, leaving the lid on for 10 minutes to continue to steam before mixing with a rice paddle or spatula.
Slice salmon into 5mm slices.
Soak dried sea vegetable salad in water for a few minutes.
Sauté tatsoi or bok choy (leaves separated) in a little sesame oil until just wilted.
Mix together tamari and lime juice and set aside.
To assemble: Add the sticky rice, salmon sashimi, sea vegetable salad and tatsoi or bok choy to your bowl and top with a few beansprouts, red onion, pickled ginger and a pea-sized dab of wasabi. Scatter over furikake or sesame seeds.
Serve the tamari dressing as a dipping sauce.
Pantry note: Furikake is a Japanese seasoning of black and white sesame seeds and nori flakes.