300g's Sushi Rice
2 Tbsp Sushi Vinegar.
100g's Sashimi Grade Salmon (Belly Side)
100g's Sashimi Grade Yellowfin Tuna
4 Sashimi Grade Scallop
2 Tbsp Podded Edamame
2 Tbsp Pickled Ginger
4 Tbsp Lemon Myrtle Yuzu Ponzu
2 Tsp Sesame Oil
Start by washing and the sushi rice until the water runs clear. Then strain and let sit for 5 minutes.
Add washed rice and 300ml water to rice cooker and cook. Once cooked, season with the sushi vinegar and set aside in a bowl to cool slightly.
For the aburi salmon- place your salmon on a metal tray, brush generously with Shiso Teriyaki and use a blowtorch until carmelised. Set aside.
To assemble, start by slicing the scallop and salmon into chopstick-sized pieces and the tuna into small cubes (you can also ask for pre-sliced fish upon purchase).
Split the rice between two bowls, scatter the sashimi over top, and add edamame and pickled ginger. Pour over Lemon Myrtle & Yuzu Ponzu, sesame oil and top with furikake.