Salmon & Sushi Rice with Hot, Sweet & Sour Asian Sauce

A simple and easy supper from Nigella’s Kitchen tonight. The only trickiness comes from cooking the sushi rice – if you have a rice cooker then you’re set. If like us you have to use a pan, try 250g of rice and 330ml of cold water – bring to the boil and simmer for 10 minutes, then turn off the heat and leave to stand for 25 minutes.

The salmon just gets fried in a pan. The only other prep is the sauce which is chopped garlic, ginger and chillies mixed with rice wine, mirin and lime juice. I held back on the lime juice because we’ve had some bad experiences in the past. And, as always, I skipped the nam pla which just doesn’t appeal to us.

All in all, a quick and easy meal. Mind you, we both reek of garlic now…