Makes 18 bites

For the Rice:

2 cups sushi rice

2 cups Water

2 tsp salt

¼ cup rice vinegar

3 Tbs white sugar

500ml  sushi rice

For the poke:

8 Tbs soya sauce

4 Tbs honey

1 red chilli, finely chopped

1 tsp grated ginger

1 lime, zested

2 tsp sesame oil

2 Tbs chopped fresh coriander

200g salmon/trout/tuna fillet

To serve:

Sesame seeds

1 small cucumber, sliced into ribbons using a peeler

Cocktail Sticks

Leopard’s Leap MCC

Wash the rice in cold water to remove any excess starch.

Place the washed rice into a pot then add the 2 cups of water and salt, cover with a lid and place on high heat until boiling.

Reduce heat to medium, then simmer gently until the water is absorbed.

Remove from the heat and set aside for 10 minutes, with the lid on.

Mix together vinegar and sugar until dissolved, then fold into the rice and set aside to cool completely.

Mix together the soy, honey, chilli, ginger, lime zest, sesame oil and coriander.

Cut the salmon into 1cm squares, then toss in half of the marinade (leave the other half to use as dipping sauce) and leave to sit for 10 minutes.

To assemble, wet your hands, then take tablespoon fulls of rice and form into a ball, use your finger to poke a hole in the rice balls to make a gap for the fish. Push a square of fish into the centre of each rice ball, then mould the rice to encase the fish. Roll each ball into sesame seeds, pressing well to coat.

Fold the ribbons of cucumber, then place onto the rice bite and skewer with a cocktail stick to secure. Keep refrigerated.

Serve with a chilled glass of Leopard’s Leap MCC for the perfect Pairing.