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.