ChefsBuzz - Healthy Recipes & World Cuisines

Takes 30 minutes to make, plus cooling and chilling

Ingredients
500g sushi rice
3 tbsp light soy sauce
1 tbsp Japanese rice vinegar (look for the Yukata brand at Waitrose)
1/2 small cucumber, halved lengthways, deseeded and finely chopped
40g pickled Japanese ginger (look for the Yukata brand at Waitrose)
4 sheets nori seaweed (the type used to wrap sushi, from Waitrose)
Wasabi, to serve

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Ready in 40-50 minutes

Ingredients
375g Japanese sushi rice
4 tbsp rice wine vinegar
2 tbsp caster sugar
1 tsp salt
75g piece skinned tuna
75g piece skinned salmon fillet
A little wasabi paste
4 tbsp dark soy sauce
1 tbsp mirin
25g Japanese pickled ginger

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Ready in 30 minutes

Ingredients
8 x 75g fillets fresh mackerel with skin
4 tbsp cold-pressed rapeseed oil or vegetable oil
1cm piece fresh ginger, finely shredded
2 garlic cloves, finely sliced
3 celery sticks, sliced on the diagonal
4 spring onions, sliced on the diagonal
2 handfuls mustard greens or 4 small pak choi, leaves separated and stalks sliced
200g beansprouts
Bunch of red radishes, washed and trimmed but leaves reserved

For the dressing
3 tbsp mild miso paste (white miso is ideal)
1 tbsp rice or white wine vinegar
1 level tsp wasabi or horseradish
1 tsp sugar or honey
2 tbsp cold-pressed sesame oil

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