Ingredients
- 1x sheet of Obento Yaki nori for sushi
- 1 cup Macro Organic Australian Medium Grain White Rice
- 1/4 Certified Organic Avocado (sliced strips)
- 3x Certified Organic cucumber strips
- Sushi ginger, wasabi, gluten free soy sauce
Method
- Place a bamboo sushi mat on a clean surface. Lay a sheet of plastic wrap over the mat (optional but helps with rolling).
- Place the nori sheet shiny side down on the bamboo mat. Wet your fingers slightly to prevent sticking, then spread ¾ to 1 cup of cooked sushi rice evenly over the nori, leaving about 2 cm (¾ inch) of space at the top edge.
- Lay cucumber strips horizontally across the rice, about ⅓ of the way up from the bottom. Add avocado slices next to the cucumber.
- Lift the bamboo mat from the bottom edge and start rolling tightly but gently, using the mat to press and shape. Continue rolling until the seam is on the bottom. Gently press to secure the shape.
- Use a sharp knife dipped in water to prevent sticking. Cut the roll directly in half for two even pieces.
- Place the halved sushi roll on a plate. Add sushi ginger, a small dab of wasabi, and a dish of gluten-free soy sauce on the side. Optionally, sprinkle sesame seeds over the sushi for extra flavour.
Product used in recipe
- OBENTO - OBENTO SUSHI BAMBOO MAT
- OBENTO - OBENTO YAKI NORI FOR SUSHI
