- 1 cup sushi rice
- Obento sushi seasoning, to taste
- S&B wasabi, to taste
- 20gms Pickled ginger
- 3x Seasoned seaweed sheets
- 1x avocado, sliced
- 1x carrot, julienne
- 1x zucchini, cut into strips
- 250gms spinach
- 1 tblspn sesame seeds, toasted
- 1 tspn Yeo's sesame oil
- 1x small radish, sliced
- 1 tspn japanese yuzu/sesame seasoning
- 1 tblspn Kewpie mayonnaise
- 1x corn cob
- 100gms sashimi grade salmon
- Salt, to taste
- S&B japanese chilli paste (optional)
- Additional sesame oil (optional)
- Cook rice as per packet instructions.
- Meanwhile boil corn cob until cooked, and cut kernals from the cob
- In a small bowl mix corn kernals with Kewpie mayonnaise and Japanese yuzu seasoning.
- Blanch zucchini strip's in boiling water and drain on paper towel, season with salt. *optional* toss through a mixture of Japanese chilli paste and sesame oil for a chilli hit.
- Blanch spinach, dry thoroughly on paper towel, drizzle with Yeo's sesame oil, and garnish with toasted sesame seeds.
- Season sliced avocado with salt
- Toss julienne carrot with some sesame oil and salt.
- Slice salmon into even slices and dry thoroughly, season.
- Once rice is cooked, stir through obento sushi seasoning, to taste.
- To put plate together:Spoon on seasoned rice, top with pickled ginger, and wasabi paste.Wrap seasoned seaweed around one side, and carefully lay sashimi salmon on the other side.Place other vegetables around the rice, as you please.
- *optional**different vegetables can be used, but when choosing consider the different textures as well as flavours.*keeping the carrot raw adds crunch and texture.*corn adds a sweetness as well as interesting texture, if you can't get yuzu seasoning then use some lemon rind, toasted sesame seeds, and dried herbs.*salmon can be replaced with other sashimi grade seafood or taken out altogether for a vegetarian option.
Product used in recipe
- Kewpie - Kewpie Mayonnaise
- Obento - Sushi Seasoning
- S&B - Premium Wasabi
- S&B - Japanese Style Chilli Paste