Ingredients
- 2 cups of cooked sushi rice (with Obento Sushi Seasoning)
- 10 sheets of Yaki Nori Seaweed
- 1 cucumber, sliced lengthways
- 2 avocados, sliced lengthways
- 1 block (225g) of cream cheese, cut into long strips
- Kewpie Style Mayonnaise (optional)
Method
- To get started, lay out the Yaki Nori Seaweed shiny side down on a bamboo sushi mat.
- Spread a thin layer of rice along the top of the seaweed, making sure to spread it out to the edges and leaving the furthest edge from you with approximately 3cm of clear space.
- Add the cucumber, avocado, and cream cheese in a long line from left to right on the edge closest to you.
- Brush the exposed 3cm of seaweed with water.
- Lift the closest edge of the mat and roll it tightly over the rice and fillings to form a long roll. The exposed seaweed will stick to seal the roll.
- Repeat steps 1-5 until all the rice has been used up.
- Use a sharp, wet knife to cut each roll into thick slices.
- Serve with Kewpie Style Mayonnaise drizzled on top (optional)
Product used in recipe
- Obento - Sushi Seasoning
