Ingredients
- 1.5 cups of sushi rice
- 4 tbsp of rice vinegar
- Obento yaki nori sushi sheets
- 1.5 tbsp of roasted black sesame seeds
- 2 avocados
- Cucumber
- 120g cream cheese block
- 2 tbsp of soy sauce
- 2 tbsp of kewpie mayonnaise
- 1 can of tuna in springwater
- 100g smoked salmon
Method
- Rinse 1.5 cups of sushi rice and place in a rice cooker with 1.5 - 2 cups of water. Cook per pack packet instructions. Once rice is cooked mix in 4 tbsp of rice vinegar and cool completely.
- Once the rice is cooling, prepare your ingredients. Thinly slice a cucumber into thin long strips, make sure to scrape out the seeds prior.
- Slice cream cheese into 2cm long blocks. Then slice half an avocado into two halves and scoop out both halves and thinly slice the avocados.
- Drain tuna, then in a bowl mix tuna, soy sauce and mayonnaise until no chunks are left and it's a creamy consistency.
- Slice smoked salmon pieces into thick strips.
- Cut 4 sheets of nori sheets into half and place shiny side down. To make inside out sushi, use wet hands and lay cool rice down onto all nori sheets. Then, sprinkle roasted sesame seeds onto 4 halves of the nori sheets.
- Add your choice of filling smoked salmon, tuna, avocado, cucumber and/or cream cheese. Then carefully roll using a sushi mat.
- Place smoked salmon strips or thinly sliced avocado on top of the rolled sushi and carefully spread it out. Place a piece of cling wrap on top and then use the sushi mat to hold the sushi rolls shape.
- Using a wet clean knife slice sushi rolls into 6-8 pieces and then place on a plate. Serve with soy sauce and wasabi to taste. Enjoy!
Product used in recipe
- OBENTO - OBENTO YAKI NORI FOR SUSHI
