¼ tbsp S&B wasabi paste2 tbsp soy sauce1 tbsp sesame oil1 tbsp lemon juice2 tsp mirin seasoning⅔ tsp finely grated garlic ⅔ tsp white sesame seeds2 cups cooked sushi rice⅓ cup sushi seasoning400g sashimi grade salmon, diced1 avocado, dicedHalf red onion, thinly sliced80g edamame beansS&B Wasabi Paste, for garnishBlack sesame seeds, for garnishYaki nori, cut into strips for garnishRadish, thinly sliced for garnish
To make the sauce, mix the S&B wasabi paste, soy sauce, sesame oil, lemon juice, mirin seasoning, grated garlic and white sesame seeds in a food blender until well combined.
In another mixing bowl, gently mix cooked sushi rice and sushi seasoning. Cover the mixing bowl with a cloth to avoid drying. Let it cool to room temperature.
Add salmon, avocado, sliced red onion and edamame beans to the mixing bowl in step 1. Gently toss until ingredients are evenly coated.
Serve seasoned sushi rice in 4 bowls, top with ingredients from step 3. Garnish with S&B wasabi paste, black sesame seeds, yaki nori strips and radish.
A Japanese twist on a midweek classic.
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