PREPARATION

To prepare sushi rice wash rice in cold water at least 3 times to remove excess starch. Bring water and rice to a boil and cook for 2 minutes uncovered. Then let simmer covered for 15–20 minutes until water is absorbed. Remove from heat remove lid and let stand for 5 minutes.

While the rice is standing combine the vinegar sugar and salt in a bowl. Mix thoroughly and briskly until the sugar and salt are dissolved.

Fold the vinegar solution into the cooked rice with a rubber spatula. Cover with a clean dishtowel and allow it to stand for another 5 minutes.

To assemble the salad: Cut the thin slices of lemon into small wedges and combine with the fake fish in a bowl. You can squeeze a bit of lemon juice from the other half of the lemon into the bowl as well (approximately 1 tsp). Mix to coat evenly.

Line an individual springform pan or a large ramekin with plastic wrap. Press enough rice into it to fill to desired height (depending on what you use). Turn it over onto your serving plate and top with pears fake fish and lemon mixture. Sprinkle with Edamame beans drizzle dressing and top with sweet potato chips.

Place the avocado slices and cubed cucumber and mango all around the perimeter of the rice. If you’re assembling the salad in a serving bowl place rice on bottom and all other ingredients on top topping with chips and sesame seeds. Pour dressing over all.