Sushi with fresh salmon
Makes: 12
ProPoints® value per serve: 2
Prep: 10 min
Cooking: 10-20 min (for rice)
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½ cup rice
4 tbs rice wine vinegar
1 tbs caster sugar
1 tsp salt
wasabi paste, to taste
150g fresh sashimi quality salmon
3 tbs soy sauce, to serve
pickled ginger, to serve

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1 To make the sushi rice, cook any type according to packet instructions, using your chosen method. Allow to stand for 15 minutes.

2 Combine the rice wine vinegar, caster sugar and salt in a small jug or bowl. Pour over the rice. Gently turn the rice with a spoon. Cover with a damp tea towel or paper towel until completely cool. Dampen your fingers with water. Shape 3 tsp of rice into a rectangular shape with rounded edges.

3 Cut salmon into thin slices to form twelve 3cm x 2cm rectangles.

4 Spread a thin smear of wasabi over one side of a piece of salmon. Press the fish, wasabi side down, firmly onto a rice rectangle. Repeat for all 12. Serve with extra wasabi, soy sauce and pickled ginger.

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Note
You can find all these ingredients in specialist Asian stores, or in the Asian section of your local supermarket.