This method of making sushi omits the seaweed - so to make the rice stick together, it needs to be extra-sticky. In this recipe, we've topped it with smoked salmon, but you could top it with crab, tuna, prawns or even chicken.
300g short-grain white rice
4 tbsp. rice wine vinegar
1 tbsp. caster sugar
1/2 tsp. salt
1 garlic clove, minced
1 tsp. minced ginger
200g smoked salmon, thinly sliced
Place the rice in a sieve and rinse well until the water runs clear. Place into a pan with the water. Bring to the boil and cook over a high heat for 5 minutes. Turn the heat down to the lowest option, cover with a lid and leave for ten minutes. Take the pan off the heat, leaving the lid on and leave to cool for another 10 minutes.
Whisk together the vinegar, sugar, salt, garlic and ginger. Pour over the rice. Stir to combine. Line a baking tray with cling film and press the rice very firmly into the baking tray. Leave to cool completely. Arrange the smoked salmon slices on top of the rice, press down and then pick the rice up out of the baking tray. Slice the sushi into rectangles.