Easy Salmon & Sushi Rice Bowl – The Cornish Fishmonger

Ingredients

• 150 g sushi rice
• Pinch of caster sugar
• 1 tbsp rice vinegar
• 120 g frozen edamame, thawed
• 1 large carrot, prepared as ribbons
• Handful of radishes, finely sliced
• ¼ cucumber, halved lengthways and sliced
• 2 cooked, skinless salmon fillets, flaked
• 1–2 tbsp soy sauce, to drizzle
• 1 tsp toasted sesame seeds
• A few pieces of sushi ginger (optional)