Salmon cut into 1cm cubes (Fishbox salmon is sushi grade!)
2 tbsp soy sauce
Juice of ½ a lime
Pinch of chilli flakes
For the bowl:
1 cup of cooked sushi rice + anything you like!
Sushi Rice Seasoning:
1 tspn sugar
1 tspn white vinegar
1 tspn mirin
1 tspn water
(Mix it up and combine with the cooked rice.)
For the Rice:
To make the rice it has to be a short grain rice. I’ve only ever used sushi rice but you can use Arborio rice too. It’s really important to wash the rice in cold water first to rid it of the starch. The water will go cloudy when you wash it but after a few rinses it will run clear and be good to use. For 1 cup of dry rice, use 2 cups of water. Bring to boil, cover and turn down the heat until all water is absorbed. Mix with seasoning and let cool. Have damp hands when handling.
For the fish:
1. Cut the salmon into 1cm cubes and place into a small dish. (Don’t use a metal bowl, apparently it disrupts the curing process since the salmon will be curing in the lime juice). Leave to cure in the marinade for 20 minutes.
2. Add rice to a bowl, and you really can top with anything you like. Here I used tomato, cucumber, spring onion with a little furikake, pickled red onion and a wedge of lime. In the past I've also used avocado, crispy onions, radish and samphire.
3. Once the salmon looks opaque, add that to the bowl too.