SIMPLY seasonal

p105

Crispy rice sushi

MAKES 20

PREP + COOK TIME 50 MINS (PLUS STANDING, CHILLING)

1½ cups (300gm) sushi rice
¼ cup (60ml) rice wine vinegar
2 tbsp mirin
4 red radishes, thinly sliced
¼ cup (60ml) grapeseed oil
2 cups (160gm) shredded green cabbage
1 large avocado, thinly sliced
1 spring onion, thinly sliced Shichimi togarashi and toasted black and white sesame seeds, to serve

MISO LIME SAUCE

2 tsp white (shiro) miso paste
2 tsp tamari
2 tsp mirin
2 tsp grapeseed oil
2 tsp sesame oil
2 tsp finely grated fresh ginger
1 tsp finely grated lime rind

1 Place rice in a sieve and rinse under cold running water until water runs clear. Place rice and 450ml water in a medium saucepan over medium heat and bring to the boil. Reduce heat to low and cook, covered, for 10 minutes. Remove from heat; stand, covered, for 15 minutes.

Meanwhile, to make