• 1.5 cups white rice or sushi rice
  • 2 tsp sugar
  • 1/4 cup rice wine vinegar
  • 1/4 cup soy sauce
  • 1 tsp wasabi powder
  • 2 tsp maple syrup
  • Sashimi-grade salmon, cut into 2 cm cubes
  • 1 tbs sesame seeds
  • 4 red radishes, thinly sliced
  • 1 cucumber, thinly sliced
  • 1 cup shredded cabbage 


  1. Cook rice following the instructions on the packet. Combine sugar and 1/2 of the vinegar into a bowl. Once the rice has cooled slightly, mix in the vinegar & sugar. Leave to cool. 
  2. In a large bowl, mix the soy sauce, wasabi, maple syrup and remaining vinegar until well mixed. Add the salmon and toss gently. Cover and refrigerate for 15 minutes. 
  3. Divide rice among bowls. Top with salmon mixture, and all the chopped vegetables. Add sesame seeds on top as a garnish.