This is a mix of all the flavors in sushi but deconstructed so it’s quick and easy with no cooking, rather than involving fiddly techniques.
200g/7oz scant 1 cup sushi rice
About ½-1 tbsp rice vinegar
1-2 sheets dried nori, finely shredded
1 large carrot, cut into matchsticks
1 avocado, pitted and sliced, then tossed in lemon or lime juice stop it from discoloring
½ cucumber, halved lengthways, deseeded and cut into sticks
1 mango, halved pitted and cubed about 150g/50oz 1 ¼ cups ready-cooked marinated tofu
Sea salt and freshly ground black pepper
FOR THE WASABI DRESSING:
3 tbsp dark soy sauce
2 tbsp rice vinegar
2 tbsp grated root ginger
2 tbsp castor/superfine sugar
1-2 tsp wasabi (depending on how hot you like it)
A drizzle of sesame oil
Toasted sesame seeds or black sesame seeds
A few shiso leaves (optional) about 1tbsp pickled ginger
1.Put rice in pan, add twice as much water and a pinch of salt and bring to the boi. Turn the heat down and simmer with the lid on for 25-30 minutes, or until tender and the water has been absorbed. Remove from the heat on keep the lid on for the rice to steam for a few minutes. Mix in the rice vinegar and nori to season to taste with salt.
Transfer to a serving bowl and leave to one side.
2.to make the wasabi dressing, mix all the ingredients together, then adjust the seasoning to taste.
3. arrange on plates or bowls to serve the rice with the carrot, avocado, cucumber, radishes, mango and tofu sprinkled with black sesame seeds and shio, with the pickled ginger, wasabi dressing and lime wedges on the side.