Prep time: 1 hour    Cook time: 20 mins    Serves: 4


200g Japanese style rice, rinsed

300ml water

2tsp sake

200g sashimi-grade salmon, thinly sliced

1 large, ripe avocado, thinly sliced

Black sesame seeds

Wasabi paste

Pickled Ginger 

150ml Japanese rice vinegar 

2-3 tbs caster sugar

Pinch salt

6cm piece fresh ginger, peeled, thinly sliced

Dipping Sauce

80ml light soy sauce 

1tbs water

2tbs lime juice

2tbs caster sugar

1 Thai red chilli, thinly sliced


2 egg yollks

2tsp rice wine vinegar 

2tsp Yuzu juice (Lemon or lime juice also works)

250ml light olive oil


  1. To pickle ginger, stir vinegar, sugar and salt in a small saucepan over low heat until sugar dissolves (you can use more or less sugar depending on your taste). Remove from heat and add ginger. Set aside to cool completely.
  2. To make dipping sauce, stir all ingredients in a small bowl until sugar dissolves. Set aside.
  3. To prepare rice, place rice in a medium saucepan. Stir in the water. Bring to a boil. Simmer, covered, for 12 minutes. Remove from heat and set aside, covered, for 10 minutes.
  4. Place 2 tablespoons of the ginger pickling liquid in a cup. Stir in sake.
  5. Spread rice out onto a tray and evenly sprinkle over pickling liquid and sake mixture. Toss to evenly coat. If you like a more flavoured rice, you can drizzle with extra pickling liquid. Refrigerate until cold.
  6. To make mayonnaise, process egg yolks, vinegar and yuzu juice in a food processor until well combined. With the motor running, gradually add oil, drop by drop at first, then in a thin, steady stream until thick and emulsified. Season with salt and pepper. Refrigerate until required.
  7. To assemble, divide rice among four lightly greased moulds (we used a mini bundt pan) and firmly press down to pack rice tightly. Invert onto serving plates and remove mould.
  8. Top rice with salmon, avocado, pickled ginger, sesame seeds and mayonnaise. Serve with dipping sauce and remaining mayonnaise.