Firstly, you need to soak and wash the sushi rice until the water starts to run clear (approximately 5-7 times) and then leave to drain.
Next, place the rice and the water into a pan and bring to a simmer.
Cover with a lid and cook for 10 minutes until the water has evaporated.
Mix in the rice wine vinegar, salt and sugar with chop sticks or a fork and replace the lid, leave for another 5 minutes.
Gently scoop the rice on to a tray and leave to cool at room temperature.
Take the fillets of salmon and dice into cubes, mix with the soy sauce and sesame seeds and set aside.
Finally, mix the cherry tomatoes with a drizzle of avocado oil and the chopped coriander and set aside.
Place each of the main ingredients into bowl (diced salmon, mango, cherry tomatoes, sushi and sliced avocado)
Next sprinkle over the edamame beans and finish with a few extra coriander leaves, sliced green chilli and a wedge of lime.
Prep time: 35 mins
Cook time: 15 mins
2 Fillets lightly smoked salmon
1 lime cut in to wedges
1 Green chilli, sliced
1 Avocado, sliced
100g Shelled edamame beans
2 Sprigs chopped coriander
20 Cherry tomatoes quartered
2 tsp Sesame seeds
1 Large mango diced
250g Sushi rice
3tbsp Rice wine vinegar
3tbsp Soy sauce
Drizzle avocado oil