Serves 4 as a main dish

Ingredients for the salad dressing
1 tbsp fresh lime juice
2 tbsp rice wine vinegar
1 tbsp toasted sesame oil
1 tbsp white miso paste
2 tsp freshly grated ginger
¼ tsp sugar
Pinch of cayenne

Ingredients for cooking the rice
340g uncooked sushi rice or short grain brown rice
1 tbsp rice wine vinegar
1 tbsp mirin
¼ tbsp sugar
¼ tsp salt

Ingredients for the salad
340g sushi grade salmon
1 cucumber, deseeded and cut into bite size pieces
2 large carrots, julienned or coarse grated
100g finely shredded kale
1 large avocado, peeled and cut into thin slices
6 spring onions chopped
Furikake (Japanese sesame seed and seaweed seasoning) to sprinkle on top
Toasted Nori crisps

Method for cooking the rice
In a medium pan place the rice and cold water with a little salt and bring to the boil, follow timings on the back of the pack. Once cooked drain and leave to steam dry in a colander. Once slightly cooled place in a bowl and add rice wine vinegar, mirin, sugar and salt and gently lift and stir the rice until the rice is coated, it will look shiny. Taste and add more of the seasoning if you require. Leave the rice to cool fully

Method for making the miso dressing
In a medium bowl add all the dressing ingredients and combine using a small whisk or fork. Leave to one side until the salad is made. This can be stored in a jar in the fridge for up to a week

Method for making the salad
Cut the salmon into cubes and toss in a little of the dressing, it will start to cook so don’t leave it too long.
In a serving bowl or individual bowls that you will eat from, place the rice in the bottom on the bowl and then layer the vegetables on the top, now top with the salmon and more dressing and then sprinkle on the Furikake and finish with some toasted nori crisps. Serve straight away whilst its chilled and the salmon is still pink and soft