Ingredients
- 2 cups sushi rice (cooked and seasoned with rice vinegar, sugar, and salt)
- 4 sheets nori (seaweed)
- 200g tempura shrimp (store bought or homemade)
- ½ avocado (sliced)
- ½ cucumber (sliced into thin strips)
- Black sesame seeds (for garnish)
- Kewpie mayo (for garnish)
- Teriyaki sauce (for garnish)
- Soy sauce (to serve)
- Wasabi (to serve)
Method
- Prepare tempura shrimp. I use pre-made shrimp which I cook in the air fryer at 180°C until crispy (about 10-12 minutes).
- Lay a bamboo sushi mat on a flat surface and place a sheet of plastic wrap over it, before spreading a thin layer of sushi rice evenly over a sheet of nori.
- Sprinkle black sesame seeds on top and flip the nori over so the rice faces down.
- Arrange tempura shrimp, avocado, cucumber in the centre before tightly and using the bamboo mat, applying gentle pressure to shape the roll.
- Using a sharp knife, cut the sushi roll into bite-sized pieces and arrange on serving platter.
- Drizzle Kewpie mayo and teriyaki sauce over the top, serve with soy sauce and wasabi and enjoy
Product used in recipe
- OBENTO - OBENTO YAKI NORI FOR SUSHI
- KEWPIE - KEWPIE MAYONNAISE 500G
- OBENTO - OBENTO SAUCE - SUSHI SEASONING
- OBENTO - OBENTO SUSHI BAMBOO MAT
- OBENTO - OBENTO SUSHI RICE
