"One of Xavier's favourite foods is salmon and avocado sushi, so this is a variation that he loves to have for dinner. It takes next to no time to prepare on a busy week night. It is a very "add to your own taste" dish. Rice, salmon and avocado are the key ingredients and pretty much everything else is optional. If you don't have all the ingredients on hand it will still taste great!" - Xavier + Whānau

Ingredients

• sushi rice

• boneless salmon fillets 

• avocado

• salt to season

• soy sauce

• rice wine vinegar (substitute with white vinegar)

• mirin (substitute with sugar)

• sesame oil to taste

Optional:

• furikake (rice seasoning in the Japanese aisle at Asian grocers)

• sesame seeds

Method

• Cook sushi rice to package instructions.

• Sprinkle each side of the salmon with salt. Pan fry each fillet to your liking. We like to fry in a bit of oil on high heat, skin side down first until crispy, then flip until the sides just turn pink. Total cooking time of 5 mins max as we like to keep the centre of the fillets rare.

• Season rice: After rice is cooked, mix hot rice in a large bowl with 2 parts soy sauce, 1 part rice wine vinegar and 1 part mirin. Start with teaspoons and keep adding to taste. Add a few drops of sesame oil. Sprinkle and mix in furikake and sesame seeds if you like.

• Slice avocado into bite sized cubes.

To serve: spoon seasoned rice into bowls. Top with salmon and avocado.