smoked mackerel, skinned and cut into diagonal strips
1/4
cucumber, peeled and cut into slices
pickled ginger
strips of nori
wasabi paste
110
sushi rice
175
ml water
Directions
1.
Put the rice in a strainer and rinse in cold water until the water runs through clear. Then drain.
2.
Put the rice in a pan with the 175 ml water, cover and bring to the boil as quick as possible. Reduce the heat and simmer for 10 minutes. Turn off the heat and allow to stand for 15 minutes.
3.
Transfer the rice to a bowl and add some salt.
4.
Cook the mangetout in a pan of boiling salted water for 1 minute. Drain and cool.
5.
Using a sharp knife, shred the daikon into long thin strips.
6.
Mix the rice with the lemon rind and juice.
7.
Divide the rice between 2 bowls and sprinkle the spring onions over the top.
8.
Arrange the mackerel, cucumber, mangetout and daikon on top of each bowl.
9.
Garnish with the pickled ginger, nori strips, wasabi paste (only a little) and enjoy!
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By
Tanya
