|for the rice|
|2 cup||sushi rice|
|1/4 cup||vinegar — rice|
|3 Tbs||white sugar|
|for the poke|
|8 Tbs||soy sauce|
|1||red chilli — finely chopped|
|1 tsp||fresh ginger — grated|
|2 tsp||sesame oil|
|2 Tbs||fresh coriander — chopped|
|200 g||salmon — or trout, or tuna fillet|
|to serve — to serve|
|1||baby cucumbers — sliced into ribbons using a peeler|
Wash the rice in cold water to remove any excess starch.
Place the washed rice into a pot then add the 2 cups of water and salt, cover with a lid and place on high heat until boiling.
Reduce heat to medium, then simmer gently until the water is absorbed.
Remove from the heat and set aside for 10 minutes, with the lid on.
Mix together vinegar and sugar until dissolved, then fold into the rice and set aside to cool completely.
Mix together the soy, honey, chilli, ginger, lime zest, sesame oil and coriander.
Cut the salmon into 1cm squares, then toss in half of the marinade (leave the other half to use as dipping sauce) and leave to sit for 10 minutes.
To assemble – portion out 500ml of cooked sushi rice, wet your hands, then take tablespoon fulls of rice and form into a ball, use your finger to poke a hole in the rice balls to make a gap for the fish. Push a square of fish into the centre of each rice ball, then mould the rice to encase the fish. Roll each ball into sesame seeds, pressing well to coat.
Fold the ribbons of cucumber, then place onto the rice bite and skewer with a cocktail stick to secure. Keep refrigerated.