Salmon Wasabi And Matcha Sushi Bowl | Donna Hay

Ingredients

• 1½ cups (300g) sushi rice
• 1½ cups (375ml) water
• ¼ teaspoon matcha powder
• 1 teaspoon rice wine vinegar
• 2 teaspoons mirin
• 1 tablespoon pickled ginger liquid
• ½ teaspoon wasabi paste
• 2 Lebanese cucumbers, thinly sliced
• 500g sashimi-grade salmon, thinly sliced
• pickled ginger, coriander (cilantro) leaves, thinly sliced
• green chilli and kale sprouts+, to serve
• 1 tablespoon toasted sesame seeds