1 portion sushi rice (from a sushi restaurant)
¼ iceberg lettuce, shredded
300g fresh sushi-grade salmon, cut into cubes
¼ English cucumber, diced
½ avocado, thinly sliced
1 red onion, thinly sliced and marinated in red wine vinegar for a few hours to pickle
1 sheet seaweed, cut into strips
Toss the rice with the lettuce and place on the bottom of a bowl.
Arrange the rest of the ingredients on top and around the bowl.
Sprinkle with sesame seeds and seaweed.
Serve with the soya sauce and sushi mayo.