Salmon Crudo and Sushi Rice

Rice: Put the caster sugar, vinegar and sea salt in a small saucepan and stir over a low heat to dissolve the sugar. Set aside to cool.

Wash the rice in cold water until the water runs clear. Drain well. Place the rice and water in a medium saucepan and bring to the boil. Stir, cover tightly and turn the heat to its lowest setting. A simmer mat is ideal for cooking rice. Cook for 25 minutes. Remove from the heat and leave, covered, for 10 minutes. Spread onto a tray or large plate and sprinkle with the cooled vinegar mixture. Combine gently. Cool. Roll into walnut sized balls, cover and refrigerate until ready to serve.

Salmon: Remove the pin bones from the salmon using tweezers. Using a fine sharp knife, slice the salmon thinly, on the diagonal.

Marinade: Whisk the ingredients in a shallow dish and add the salmon, turning to coat.

Salad: Combine the ingredients in a bowl.

To serve: Transfer the salmon with the marinade to 4 bowls. Arrange with the salad and rice balls on individual plates or small boards. Serve with Japanese mayonnaise and wasabi.

Edamame beans: these Japanese soy beans are available frozen, either in the pod or out, from Asian stores or in some supermarkets.