215g (1 cup) sushi rice
60ml (1/4 cup) sushi seasoning
200g frozen edamame
200g snow peas, trimmed
1 large avocado, quartered
185g hot-smoked salmon, skin removed, flaked
2 carrots, peeled, peeled into ribbons
2 Lebanese cucumbers, peeled into ribbons
1/4 nori sheet, finely shredded
2 tablespoons wasabi peas
Kewpie mayonnaise, to serve
Soy sauce, to serve
Place the rice and 375ml (11/2 cups) water in a saucepan over medium heat. Bring to the boil, stirring occasionally. Reduce the heat to low. Cover and cook for 10-15 minutes or until the water is absorbed. Set aside, covered, for 5 minutes. Transfer the rice to a large bowl. Drizzle the sushi seasoning over the rice and use a large spoon to fold until well combined. Set aside to cool.
Meanwhile, cook the edamame in a small saucepan of boiling water for 3 minutes or until tender. Refresh under cold running water. Drain. Remove edamame from pods and place in a bowl. Discard the pods. Place snow peas in a heatproof bowl and cover with boiling water. Set aside for 1 minute. Drain and transfer to a bowl of iced water to cool. Drain. Pat the snow peas dry and cut into long thin strips.
Divide the rice among serving bowls. Top with the avocado, salmon, carrot, cucumber, snow peas and edamame. Sprinkle with the shredded nori and wasabi peas. Squeeze a little mayonnaise onto the rice. Pour a little soy sauce into the avocado.