Give the sushi mats a miss with this quick and easy chirashi sushi which involves scattering fish and other ingredients over a bowl of vinegar rice.
325g (1 1/2 cups) sushi rice, rinsed well
2 tablespoons gluten-free sushi seasoning
2 Lebanese cucumbers, thinly sliced
4 radishes, thinly sliced
2 avocados, coarsely chopped
Pickled ginger, to serve
Sliced lemon, to serve
500g sashimi-grade salmon, thinly sliced
36 cooked prawns, peeled, deveined
Kewpie mayonnaise, to serve
1 green shallot, finely shredded
1 sheet roasted nori, finely shredded
Micro purple shiso leaves, to serve
Soy sauce, to serve
Place rice and 500ml (2 cups) water in a saucepan over medium-high heat. Bring to the boil, then reduce heat to low, cover and simmer for 10 minutes or until the liquid is absorbed. Remove from heat. Set aside for 10 minutes. Use a fork to stir in the sushi seasoning. Set aside to cool.
Divide the sushi rice among shallow serving bowls or plates. Scatter the cucumber, radish, avocado, pickled ginger and lemon slices on top. Add the salmon and prawns, then drizzle with mayo. Sprinkle with the shallot, nori and micro herbs. Serve with soy sauce.