For The Rice:
Place the rice and salted water in a pot and bring to the boil over medium heat.
Reduce the heat to low and simmer, covered for 20-25 minutes until the rice is cooked and all the water has evaporated.
Cut the steak into four strips lengthways and across four times to make 16 cubes
Cool down about 5 minutes.
Stir in the vinegar.
For The Fish:
Mix the sauce ingredients in a bowl and add the cubed fish. And marinate for at least 15 minutes – if longer put in fridge
Layer 4T of the cooked and cooled sushi rice into 4 small glasses.
Followed with cucumber ribbons and slices, then 4 pieces of fish with a bit of the marinade sauce drizzled over.
Sprinkle each one with black sesame seeds, garnish with and coriander leaves and serve immediately.