Deconstructed sushi with ponzu dressing

Serves 4

¼ cup rice-wine vinegar

¼ caster sugar 

1 Lebanese cucumber, peeled into ribbons

100g bean sprouts

2 cups sushi rice

2 tbsp sushi seasoning

200g salmon sashimi, thinly sliced

200g tuna sashimi, thinly sliced

200g kingfish sashimi, thinly sliced

2 tbsp Kikkoman soy sauce

1 tbsp mirin

1 tbsp lemon juice

pickled ginger, to serve

sesame seeds, toasted, to serve

seaweed salad, store-bought, to serve

Place vinegar, sugar, and 1/4 cup water in a saucepan and cook, stirring, over medium heat until sugar dissolves. Place cucumber and bean sprouts in a bowl and pour pickling syrup on top. Refrigerate.

Rinse rice under water, drain, and place in a saucepan with 2½ cups water. Bring to the boil, then reduce heat to low, cover, and cook for 10-12 minutes, or until tender. Remove from heat and let stand, covered, for 10 minutes. Sprinkle rice with sushi seasoning and fluff with a fork. Arrange rice on a platter and layer with sashimi. 

To make ponzu dressing, place soy, mirin, and lemon juice in a bowl and mix to combine. Serve sushi with pickled vegetables, pickled ginger, sesame seeds, seaweed salad, and ponzu dressing.