Ingredients
- 2 Cups Sushi Rice
- 3 Cups Water
- 4 Tablespoons Rice Wine Vinegar
- 2.5 Tablespoons of Sugar
- 2 Teaspoons of Salt
- 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 finely diced
- 3 Tablespoons of Kewpie Mayonnaise of choice
- 1 Tablespoon Soy Sauce
Method
- Rince sushi rice under the top in a strainer for a couple of minutes. Add sushi rice and water to rice cooker. Cook.
- Mix together the Obento Rice Wine Vinegar, sugar and salt. Add this rice wine mix to sushi rice and store in well.
- Line patty tin with cup cases, spray with oil to reduce sticking and/or spray patty tines with oil then place a square of Taki nori for sushi sheet. Fill each one with about 2 tablespoons of rice mix. Dip 1/3 cup (or similar rounded shape) in water to stop it sticking to the rice mix and push into the mould to create a well. Place in the fridge uncovered overnight or for at least 2 hours to set.
- Filling: mix all vegetables together with keypie mayonnaise and soy sauce. Fill the sushi cups with the mixture. Sprinkle with black sesame seeds, garnish how you please - perhaps with pickled ginger or washabi pea for crunch and added bite.
Product used in recipe
- KEWPIE - KEWPIE MAYONNAISE WASABI FLVR 300G
- OBENTO - OBENTO SLICED PICKLED GINGER
- OBENTO - OBENTO SAUCE - RICE WINE VINEGAR
- KEWPIE - KEWPIE MAYONNAISE YUZU FLAVOUR 300G
- OBENTO - OBENTO YAKI NORI FOR SUSHI
- LEE KUM KEE - LKK PREMIUM SOY SAUCE 500ML
- OBENTO - OBENTO SUSHI RICE
