For the pickled radish
8 radishes
100 ml rice vinegar

For the rice 
¼ cup rice vinegar
4 tsp sugar
2 cups Spekko Royal Umbrella Jasmine Rice
2 Tbsp mixed sesame seeds, toasted
Nori sheets

To serve
Soy sauce
Wasabi
Pickled ginger

1. First make the pickled radish: Thinly slice the radishes, about 1 mm thick. 

2. Drop the sliced radish in the rice vinegar and cool in the fridge for minimum of 1 hour.

3. To make the rice, heat the rice vinegar and sugar together in a pot until dissolved. Put aside to cool.

4. Cook the rice according to packet instructions. 

5. Once cooked, spread over a baking tray and drizzle with the rice vinegar. Gently mix together. Place in the fridge to chill.

6. Once the rice has cooled mix it with the sesame seeds.

7. Cut the nori sheets into 2 x 5 cm rectangles.

8. Shape the rice into even triangles, 3 cm each length, and 1.5 cm thick. 

9. Stick the nori around the triangle, using a touch of water to stick it.

10. Top with pickled radish.

11. Serve with soy sauce, wasabi and pickled ginger.