Ingredients
- 2 Cups of Sushi Rice
- 3 Cups of Water
- 4 Tablespoons of OBENTO Rice Wine Vinegar
- 2.5 Tablespoons of Sugar
- 2 Teaspoons of Salt
- 1 Packet of OBENTO Yaki Nori For Sushi Sheets cut into quarters
- 1/2 Grated Carrot
- 1/2 Red Capsicum finely diced
- 1/2 Green Capsicum finely diced
- 1 Continental Cucumber finely diced
- 1 Avocado cut into small cubes
- 3 Tablespoons of OBENTO Kewpie Mayonnaise of choice
- 1 Tablespoon of Soy Sauce
Method
- Rinse sushi rice under the tap in a strainer for a couple of minutes. Add sushi rice and water to rice cooker, cook.
- Mix together the rice wine vinegar, salt and sugar. Add rice wine mix to sushi rice and stir in well.
- Line a patty tin with cup casees, spray with oil to reduce sticking and/or spray patty tins with oil then place a square of Yaki Nori for Sushi sheet. Fill each one with about 2 tablespoons of rice mix. Dip 1/3 cup (or something similar and rounded) in water to stop it sticking to the rice mix and push into mould to create a well. Place in the fridge uncovered overnight or for at least 2 hours.
- To make the filling: Mix all vegetables together with Kewpie mayonnaise and soy sauce. Fill the sushi cups with the mixture for vegetarian version or add smoked salmon and/or teriyaki marinated cooked chicken. Sprinkle with black sesame seeds, pickled ginger and/or wasabi pea to each.
Product used in recipe
- KEWPIE - KEWPIE MAYONNAISE YUZU FLAVOUR 300G
- KEWPIE - KEWPIE MAYONNAISE WASABI FLVR 300G
- OBENTO - OBENTO SAUCE - RICE WINE VINEGAR
- OBENTO - OBENTO SLICED PICKLED GINGER
- OBENTO - OBENTO YAKI NORI FOR SUSHI
- LEE KUM KEE - LKK PREMIUM SOY SAUCE 500ML
