Ingredients
- Sashimi Grade Salmon 200 grams
- Sushi Rice
- 1 Cucumber
- Kewpie Mayonnaise
- Sriracha
- S & B Wasabi
- Sesame Seeds
- Spray olive oil
Method
- Wash sushi rice till the water runs clean.
- Cook the rice on medium heat until it begins to boil. Then cover with a lid and tea towel to trap in the heat for 10 minutes.
- Remove from heat and leave covered for 10 minutes. Fluff up rice with a fork.
- Place rice in cling wrap and press into a square or rectangular container to set in the freezer for 5-10 minutes. This will enable the shape stays in the air fryer.
- Prepare the filling with sushi salmon, mayonnaise and Sriracha then mix till combined. Cut up slices of cucumber.
- Remove the rice from the freezer and cut it up into square pieces. Spray rice with olive oil then air fry for 5 minutes at 160 degrees.
- Layer rice on the bottom, a slice of cucumber, salon mixture, S & B Wasabi on top followed by sesame seeds. Enjoy.
Product used in recipe
- S&B - Wasabi
- Kewpie - Kewpie Mayo 50% Reduced Fat
