Spicy Teriyaki Kangaroo Maki Rolls

Ingredients

• 1 avocado
• 1/2 continental cucumber
• 500g Kangaroo mince
• 2 tsp minced garlic
• 2 tsp minced chilli
• 1 tsp minced ginger
• 1 cup Teriyaki sauce
• 20g S&B Wasabi Paste
• 1&1/2 cups uncooked Sushi Rice
• 1&1/2 cups water
• 80g Kewpie Sriracha Mayonnaise
• 1 cup Obento Sushi Seasoning
• 5 Sheets Nori Seaweed
• 1 tsp olive oil

Method

1. Rinse 1 1/2 cups of sushi rice until clear and cook in rice cooker with equal parts water.
2. When rice is cooked stir in 1 cup of Sushi Seasoning until well combined, lay the rice flat on a plate to cool.
3. In a wok heat 1 tsp olive oil, then add 2 tsp of minced garlic, 2 tsp minced chilli, and 1 tsp minced ginger until aromatic.
4. Add 500g Kangaroo mince and cook until browned, then stir in 1 cup Teriyaki sauce.
5. Chop 1/2 cucumber and 1 avocado into thin strips.
6. Lay a Nori sheet rough side up on a sushi mat, add rice to coat the bottom third of the Nori leaving a small gap at the bottom.
7. Add 4g wasabi, a few slices each of cucumber and avocado, about 100 grams of the Teriyaki mince, and 16 grams Kewpie Sriracha Mayonnaise.
8. Roll the sushi up until completely enclosed by the Nori. Repeat until all Nori sheets and fillings are used.

Product used in recipe

• KEWPIE - KEWPIE MAYONNAISE SRIRACHA FLV 300G
• S&B - S&B WASABI IN TUBE 43G
• OBENTO - OBENTO SAUCE - SUSHI SEASONING