Salad Recipes

Serves 4

• ½ cup rice vinegar
• ½ tblsp sugar
• ½ tblsp salt
• ½ cups uncooked short grain rice
• ½ cups water
• 250g enoki mushrooms
• 1 bunch asparagus, steamed until tender
• 1 carrot, julienne
• 6 pieces of nori seaweed

• Bring rice vinegar, sugar and salt to the boil, stirring until sugar is dissolved. Chill.
• Rinse rice under a cold tap until the water runs clear. Bring rice and water to the boil, cover and simmer for 12 minutes or until water is absorbed. Remove from heat and stand covered for 15 minutes.
• Stirring lightly with a chopstick, gradually add the cold rice vinegar dressing to the cooked rice.
• Place a piece of nori (shiny side down) on a bamboo sushi matt and spread with 1 to 1 ½ cups of sushi rice.
• Lay the asparagus, enoki mushrooms and carrots across the centre of the rice layer. Carefully roll up the sushi.
• Cut each roll into four pieces and serve with pickled ginger, soy and wasabi.