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Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
Neuro fuzzy logic — perfect rice, porridge, steamed dishes
Advanced pressure cooker — custom programs, altitude adjustment
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Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
Neuro fuzzy logic — perfect rice, porridge, steamed dishes
Advanced pressure cooker — custom programs, altitude adjustment
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Line a baking tray with parchment paper. Combine rice and 1 cup water in a microwave-safe bowl. Cook on high heat for 6 mins, or until rice is tender and liquid has evaporated. Spread out over prepared tray and set aside to cool. Heat a wok or large frying pan over high heat, add 2 tsp oil and swirl to coat surface. Working in batches, sear salmon. Set aside. Add remaining oil and stir-fry pepper and carrot for 2 mins, or until tender. Add spring onions and cook for 1 min. Add rice and peas and cook for 2 mins, or until tender. Return salmon to pan, add soy sauce and sesame oil and toss to coat. Serve with lemon wedges.