Enjoy this delicious sushi salad; easy to prepare and great for lunch on the go!
Cook the sushi rice according to packet instructions.
Cook the soya beans and peas according to the pack instructions. Rinse in iced water. At the same time, steam or boil the green beans and sweetcorn for a few minutes until just tender. Drain and rinse in iced water. Slice the green beans and baby sweetcorn on the diagonal.
Make the dressing by whisking all the ingredients together.
Combine all the vegetables, including the seaweed, if using, and the coriander, with the rice.
Finely slice or flake the fish and add to the salad. Drizzle over the dressing and garnish with the sushi ginger and sesame seeds.