Serving 6 to 8 persons:
► For the rice:
Preparation: 10 minutes – Cooking time: 20 minutes – Rest: 1h30
120g (4.2 oz.) sushi rice or short-grain rice
4 tablespoons rice vinegar
2 tablespoons sugar
1 teaspoon salt
Soak rice in cold water for 1 hour. During this time, heat up rice vinegar, sugar and salt until sugar is dissolved. Leave to cool. Leave the rice to rest in the sieve for 30 minutes so it can swell.
Pour the rice into a pan with 360ml (12 oz.) of water. Bring the water to a boil and let cook for 5 minutes whein it starts to boil.
Do not remove the cover, reduce heat and let cook for 5 minutes more over low heat. Let it rest for 10 minutes off the heat with the cover on. Add vinegar and mix gently.
Let cool at room temperature.
► For the topping:
Preparation: 15 minutes – Cooking time: 0 minute
1 nori sheet
500g (17.6 oz.) fresh salmon, skin-less and bone-less
2 tablespoons avocado oil
1 large cucumber
4 tablespoons sesame seeds
Wash the salmon under running water and carefully dab dry with kitchen roll. Cut it in small dices and mix with sesame seeds and avocado oil. Keep in the fridge until we use it.
Peel the cucumber and using a mandolin or a knife, slice it not too thinly. Peel the avocado and cut into slices. In the nori sheet, cut a piece the same size as your springform pan and place it at the bottom. Wet your hands, so the rice will not stick on them, and spread half of the rice, push down firmly. Cover with slices of cucumber and avocado. End up with salmon. Repeat once again the entire process, keep in fridge until ready to serve.
Garnish with radish sprouts soya bean sprout.