2 cups sushi rice, rinsed (see tip)
1 cup rice wine vinegar
4 tbs caster sugar
1 tsp salt
1 cucumber, finely chopped
1 tbs fish sauce
1 tbs soy sauce
400g salmon, skin and bones removed, cut into 1cm pieces
1 cup finely chopped green shallots
1 avocado, sliced
2 cups chopped or sliced seasonal vegetables (such as capsicum, carrot and radish)
1 tbs ponzu (see note)
1 tsp black sesame seeds
NOTE: Ponzu is a tangy citrus-based sauce used in Japanese cooking and can be used as a dipping sauce or a dressing. It is available in the Asian food aisle of most supermarkets or from Asian grocery stores.
TIP: Before cooking, rinse the rice in a large sieve under cold water until the water runs clear. Drain well. This removes any excess starch, which can make the rice clumpy when cooked.