Ingredients
- 250g Sushi rice
- 1/4 cup rice wine vinegar
- 1 pack of Obento yaki nori for sushi
- Kewpie mayonnaise
- S&B wasabi
- 100g cooked prawns
- 1 can of tuna in springwater
- Cucumber
- Avocado
- ABC Soy sauce
- Obento pickled ginger
Method
- Rinse rice and then put in rice cooker with the equivalent amount of water. Once rice is cooked add the rice wine vinegar and fold through. Let rice cool in the fridge for 1 hour.
- Whilst rice is cooling, cut up the cucumber into long thin strips about 1cm wide. Then cut avocado into long thin pieces too.
- Wash the prawns and take tails off if needed. Drain tuna.
- Open your yaki nori (seaweed) and place a sheet down on a sushi mat. Take out the rice from the fridge. Using a large spoon or spatula, scoop out some rice and place it on the seaweed, spread it out into a thin layer, 2cm approx high. Add your choice of filling,ie. Prawn, avocado and cucumber. Then drizzle the kewpie mayonnaise over and add wasabi. Now use the sushi mat to roll the seaweed and rice into a cylinder shape.
- Cut the cylinder into thin pieces about 2-3 cm thick, add soy sauce and ginger to taste! Enjoy
Product used in recipe
- ABC - ABC MEDIUM SWEET SOY SAUCE 620ML
- KEWPIE - KEWPIE CAESAR SALAD DRESSING 380ML
- OBENTO - OBENTO SAUCE - RICE WINE VINEGAR
- OBENTO - OBENTO SLICED PICKLED GINGER
- S&B - S&B Japanese Wasabi Tube Paste 43G
- OBENTO - OBENTO SUSHI RICE
- OBENTO - OBENTO YAKI NORI FOR SUSHI
