Ingredients
- Tilda sticky rice - ready in 90 seconds pouch (1/2 portion)
- Obento Yaki nori for sushi - one sheet
- 4 pieces frozen prawns
- S&B Wasabi
- Kewpie Mayonnaise
- Obento sushi seasoning for cooking and dressing
- Kikkoman less salt soy sauce for dipping
Method
- Heat 1/2 portion of Tilda sticky rice in bowl and then add and mix well 2 tsp sushi seasoning. Leave to cool.
- For meat mixture, boil kettle and add 1 cup to frozen prawns and cook in microwave on high heat for 2 minutes until prawns internal temperature reaches 63 degrees Celsius. Add tsp kewpie and 1/2 tsp Wasabi. Mash prawns and mix well with sauce.
- On a bamboo sushi rolling mat covered with clingwrap, add nori sheet. Dip hands in sushi seasoning and even out rice onto a 3/4 of the sheet. Add sushi seasoning to the end piece so that you sticks at the end of rolling. Add meat mixture along in a line about half a cm from beginning. Then roll over using bamboo mat keeping all contents in with your hands. Until it's fully rolled and tight. Cut into pieces and serve immediately dipping into soy sauce of your choice.
Product used in recipe
- KEWPIE - KEWPIE MAYONNAISE 300G
- OBENTO - OBENTO YAKI NORI FOR SUSHI
- OBENTO - OBENTO SAUCE - SUSHI SEASONING
- S&B - S&B Japanese Wasabi Tube Paste 43G
