Sushi-inspired Sticky Rice Stack

Preheat the oven to 220 ºC.

Lay frozen Fish Friday Lemon fillets onto a baking tray. Place into the oven to cook for 20-30 minutes until golden and crunchy.

Alternatively, preheat the air fryer to 190 °C, then cook the fillets from frozen for 20 minutes. Once cooked and slightly cooled, slice the fish into pieces.

Sushi Rice

Rinse the rice under cold running water until the water runs clear. Then leave it to soak for 1 hour.

Add 2 ½ cups of water to a pot, add the soaked rice and bring to a boil. Cook until the rice is tender and all of the water has been absorbed – about 20 minutes. Leave to cool.

Add the salt, apple cider vinegar, oil and sugar to a microwave-safe jug. Microwave for 1 minute or until the sugar has dissolved. Allow it to cool and then add this to the rice and gently mix to combine. The rice should be shiny, and plump and the texture should be sticky and fluffy with a firm bite. Check and adjust seasoning.

Avo Smash & Slaw

Scoop the avocado flesh into a bowl, add a squeeze of fresh lemon juice and salt and pepper. Smash roughly with a fork and then taste and adjust the seasoning. Cover and set aside until ready to use.

Combine the corn kernels, peppers, carrots and cabbage in a bowl. Add the sesame oil, and season with salt and pepper.

To Assemble 

Mix the mayonnaise and Sriracha/chilli sauce together. Taste and adjust with more chilli sauce if preferred. Add the sauce to a squeezy bottle, if you have one.

Prepare 4 serving plates and place a ring mould in the centre of the first plate. Begin building the stack by adding sushi rice, filling it about halfway, and then topping it with smashed avocado. Carefully lift the ring, wipe it clean, and repeat this process for the remaining plates.

To complete the dish add pickled ginger to each stack and then top with slaw; add pieces of sliced Fish Friday Lemon to each and then drizzle with Sriracha mayo and garnish with sprouts and microgreens if using. Sprinkle over sesame seeds and serve immediately.