Salmon & Soy Bean Sushi Rice

This recipe is based on the best breakfast I've ever had at the fish markets in Tokyo (pic right).  You can replace the salmon with tuna or use a combination of the two.  This makes a delicious healthy meal with the addition of soy beans and avocado.  If you don't like raw fish, you can soak the pieces of fish in the dressing for 10 minutes and the acid will 'cook' the fish, as in a ceviche, without loosing any of the flavour of the dish.

175g sushi rice, soaked for 1 hour, cooked until tender and drained
1 tbsp rice wine vinegar
150g frozen soy beans (or peas)
1 bunch spring onions, finely sliced
1 sheet nori (seaweed), cut into small strips
1 ripe avocado, cut into 1cm dice
300g sushi grade salmon, cut into 3cm squares
1 1/2 tsp schimimi togarishi
1 tsp black sesame seeds, to serve (optional)
miso soup, to serve (optional)
dressing:
9 tsp lemon juice
10 tsp light soy sauce
5 tsp soy sauce
4 tsp sesame oil
4 tsp rice wine vinegar

Mix 1 tbsp of rice wine vinegar with the cooked sushi rice, cover and chill.  Blanche the soy beans or peas in boiling water for 1 minute, drain and set aside.

Mix dressing ingredients, taste, and set aside.

Stir soy beans, nori strips, avocado, spring onions and shichimi through cooled rice.  Top with salmon and pour over dressing.  Garnish with black sesame seeds and serve immediately. 

Serves 2.