Cooked sushi rice 800gSeek out your local sushi bar and order some portions from them.
Salmon 200g, thinly sliced
Radish 20g, thinly sliced
Salmon roe 2 tbsp.
Black sesame seeds 1 tbsp.
Chives 2 tbsp.
Micro leaves, to garnish
Nori sheets 2, cut into quarters
For the dipping sauce
Light sauce sauce ½ cup
Sesame oil 1 tbsp.
Fresh ginger 1cm piecePeeled and finely grated.
Green chili 1, finely chopped *Optional.
Place the avocados in a small bowl and use a fork to purée them. Stir through the sesame oil, rice wine vinegar and season to taste with sea salt.
Have a little bowl of water handy to wet the tips of your fingers: now fill the doughnut mould you are using halfway with the cooked sushi rice, by pressing it in firmly (repeat wetting your fingertips as necessary, as the water helps with the sticky rice).
Spread a layer of avocado onto the rice and top with more sushi rice. Gently pop the rice doughnuts out of the mould (if you are using a metal one, use the tip of a knife or a flat spatula to ease them out).
Layer the salmon and radish on one side of the doughnut, and top with the salmon roe. Garnish with the sesame seeds, chives and micros and place each sushi doughnut on a sheet of nori.
Whisk together the soy sauce, sesame oil, ginger and chili if using.
Serve with an ice-cold glass of Warwick First Lady Sauvignon Blanc and enjoy!