This recipe is devised by Paul Watters –  author of “Simple Tasty Healthy by PW”

Ingredients:

The Sushi Rice

250g of Sushi Rice (available in all good stores)
300ml of water
30ml of Rice vinegar
1 tablespoon of salt
2 tablespoons of sugar
100g of smoked salmon (cut into strips)
1 handful of Arugula (rocket)
1/2 cucumber (slice at an angle)
4 cherry tomatoes (halved)
2 tablespoons of pickled ginger (available in all good stores)
The Mayo
1 clove of garlic (minced)
1/2 cup of mayonnaise
1 lemon (juiced)
Salt and pepper pepper
1 packet of wasabi crackers
Method
Place the Sushi rice into a large bowl and cover with water.
Stir with hands until it goes a milky colour and drain into a colander – repeat until the water becomes clear.
Strain and add a little more water cover, allow to soak for 20 mins.
Drain the rice along with the water into a small pot place over a high heat for 7 minutes then allow to simmer for 20 mins.
Gather another small pot and dissolve the vinegar, sugar and salt but keep warm.
When the rice is cooked transfer to a large bowl and add mix.
Gradually add to the rice and mix well and allow to cool.
Once cool add the smoked salmon and mix well.
Shape according to the size you require and place in the refrigerator until you are ready to serve.
Gather a medium sized bowl for the mayo and mix all the ingredients together.
You are now ready to serve.
Pplace the arugula (rocket) in the centre of the plate and arrange the tomatoes and cucumber around the plate, add a teaspoonful of the mayo.
Sprinkle over the crackers and place the balls on top.
Enjoy!
For more of Pauls recipes and foodie tips, visit his Facebook page: https: https://www.facebook.com/Paulwattersfood or email:    paulwatters35@gmail.com