Points to remember:
- Put 200g bulghur wheat in a heatproof box or bowl. Add 250ml boiling water, 1 tsp caster sugar and 2 tsp rice vinegar. Cover and leave for 30 mins or until soft.
- Uncover and add a pinch of salt. Mash and/or knead with your hands until the wheat is sticky and starts to hold together.
- Shape into 9 flat-ish ovals (if they don’t hold together knead the mixture a little more) then set them aside on a plate.
- Stir together 2 tbsp mayonnaise and ½ tsp wasabi paste then dollop a small amount of the mixture on top of each bulghar oval (we used ¼ tsp for each but add more or less depending on how much wasabi you like) then lay small pieces of smoked salmon on top. Serve with the rest of the wasabi mayo, soy sauce and pickled ginger on the side.