250 g (8 oz) sushi rice, well rinsed and very well drained
500 ml (17 fl oz) water
7 tablespoons rice vinegar
2 tablespoons caster sugar, plus an extra pinch
2 tablespoons sesame seeds
3 tablespoons soy sauce
2 teaspoons finely grated fresh root ginger
1 avocado, stoned, peeled and sliced
200 g (7 oz) smoked salmon slices
2 spring onions, sliced
2 tablespoons toasted, thinly sliced nori sheets, to garnish
Place the rice in a saucepan, pour over the measurement water and season with salt. Bring to the boil, then cook for 10–12 minutes until most of the water has boiled away and small craters appear in the rice. Cover with a tight-fitting lid and leave to steam off the heat for 5 minutes. Meanwhile, mix together 4 tablespoons of the vinegar and the 2 tablespoons sugar until the sugar has dissolved.
Tip the rice on to a baking sheet. Pour over the vinegar mixture and use a spatula to stir through in a slicing motion until the rice looks glossy. Cover with damp kitchen paper and leave to cool a little.
Cook the sesame seeds in a small dry, frying pan over a low heat until lightly browned.
Mix together the remaining vinegar, soy sauce, ginger and the pinch of sugar. Spoon the rice into serving bowls. Arrange the avocado, smoked salmon and spring onions on top. Drizzle over the dressing. Cut the toasted nori into thin strips and scatter over with the sesame seeds.