Made with


Hot smoked salmon - Traditional -

Where to buy

For the pickled cucumber

  • 1 large cucumber
  • 2 tsp. rice vinegar
  • 2 tsp. caster sugar

For the rice

  • 175 g sushi or short grain rice
  • 2 tbsp. rice vinegar
  • ½ tbsp. caster sugar

To serve

  • 2 hot smoked salmon fillets, flaked 
  • 5 oz/150 g radishes, thinly sliced
  • 1 carrot, cut into matchsticks
  • 2 nori sheets, finely sliced
  • 1 avocado, cut into slices
  • 2 tbsp. sliced pickled ginger
  • 2 tbsp. toasted sesame seeds
  1. Make the pickled cucumber. Peel cucumber into ribbons. Add to abowl and mix in the vinegar and sugar. Set aside.
  2. Prepare the rice. Wash well in a bowl of cold water, until water remains clear. Put the rice in a medium pan and pour in water until it comes 0,4 in / 1 cm above the rice. Bring to the boil, stirring occasionally, then lower the heat to a simmer. Cover and cook for 8 min, until the rice is tender. Take pan off heat and leave covered for 5 min.
  3. Meanwhile, make the rice seasoning. Heat the vinegar, sugar and 1 tbsp. salt in a small pan to dissolve the sugar. Take off heat. Using a woodenspoon, transfer rice to a bowl, then gently mix in the vinegar seasoning.
  4. To serve, divide rice between 4 bowls. Top with pickled cucumber, hot smoked salmon, radish, avocado, nori, ginger and sesame seeds.

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