Deconstructed Sushi Bowl

Ingredients

• 500 g Sushi Rice
• 1000 g Water
• 1 tsp Salt
• 2 tsp Caster Sugar
• 4 tbsp Rice Vinegar
• 24 Cooked & Peeled Fresh Prawns
• 2 x Avocados, sliced
• 200 g Smoked Salmon
• 1 Red Capsicum, julienned
• 1 Carrot, julienned
• 1 Cucumber, julienned
• 24 x Seaweed Sheets
• 3 tbsp Pickled Ginger
• Approximately 1/4 - 1/3 bottle of Kewpie Mayonnaise

Method

1. Combine rice and water in a saucepan over medium-high heat and bring to a boil.
2. Reduce heat to low, cover, and cook until rice is tender and all water has been absorbed, about 20 minutes.
3. While rice is cooking, combine vinegar, sugar and salt in a small bowl. Stir until grains are dissolved.
4. Once rice has finished cooking, transfer into a large non-metal shallow dish & sprinkle over vinegar mixture. Gently mix with a spatula to distribute vinegar mixture evenly.
5. Set rice aside to cool. Once rice has cooled, divide it equally into 6 bowls.
6. Top rice in each bowl with 4 prawns and 4 seaweed sheets.
7. Decorate each bowl with equal portions of avocado, smoked salmon, vegetables and picked ginger.
8. Top each bowl with a generous quirt of Kewpie Mayonnaise.

Product used in recipe

• Kewpie - Kewpie Mayonnaise