Ingredients
- 1 x250ml bottle of OBENTO sushi seasoning
- 2 cups cooked sushi rice
- 100g raw tuna sliced
- 1x ripe avocado sliced thin
- 100g fresh salmon sliced
- 2 tsp hot vegetable oil
- 1 tbsp grated ginger
- 1 tbsp finely chopped spring onion
- Sesame seeds to garnish
- 6 pieces of plastic wrap cut to a 15cm square
- Sushi soy and or wasabi for serving
- 100g raw kingfish sliced
Method
- Add OBENTO sushi vinegar to warm rice and mix well, cover with damp tea towel and allow to cool to room temperature
- Roll prepared sushi rice into 3cm round balls
- Add hot vegetable oil to ginger and shallot and mix well with a pinch of salt to taste
- individually place the tuna , kingfish, salmon or avocado onto the pre cut plastic wrap then place the rice ball on top and gather all corners and proceed to twist the plastic wrap so it forms a firm ball , repeat until all ingredients are used up
- Undo plastic wrap and remove and place temari onto a serving dish and garnish with the ginger shallot mix and or sesame seeds , serve with soy and wasabi
Product used in recipe
- OBENTO - OBENTO SAUCE - SUSHI SEASONING
- OBENTO - OBENTO SUSHI RICE
- S&B - S&B PREMIUM WASABI IN TUBE 43G
- OBENTO - OBENTO SAUCE - SUSHI & SASHIMI SOY SAUCE
