Ingredients
- 2 cups sushi rice, cooked and cooled
- 6 tablespoons Obento Sushi Seasoning
- 8 pieces of chicken fingers (airfryer for 13 minutes on 200°c), cooled
- 95gm tuna in oil, drained
- 6 Nori sheets
- 1 small cucumber, long wedges deseeded
- 2 tablespoons Kewpie mayonnaise
- Obento sushi & sashimi soy sauce
- 3 cups water
Method
- Wash rice thoroughly, about 3 rinses. Drain and add to rice cooker with 3 cups of cold water on sushi setting. Remove from cooker and add 6 tablespoons of Obento sushi seasoning. Place on a flat surface (tray) and flatten. Allow to cool.
- Place 8 chicken fingers into airfryer for 13 minutes at 200°c. Allow to cool.
- Drain tuna thoroughly, place in a bowl with 2 tablespoons of Kewpie mayonnaise and mix through.
- On a bamboo roller place 1 sheet of normal, shiny side down. Add rice (about 1 cm high), making sure it goes right to the 3 edges, except the far end. Leave 2 cm clear of rice. Place either chicken or tuna and a cucumber wedge 2 cm inward on the edge closest to you. Making sure there is a full row from one end to the other. Start to roll with bamboo roller, making sure it is rolled tightly. When you get to the end, place completed roll on cling film and wrap with twisted ends. Once you have 3 rolls of each wrapped, place them in the fridge for an hour even overnight.
- Cut unto desired thickness and serve with Obento sushi & sashimi soy sauce. Enjoy!
Product used in recipe
- Obento - Sushi Seasoning
- Obento - Sushi & Sashimi Soy Sauce
- Kewpie - Kewpie Mayonnaise
- Obento - Sushi Bamboo Mat
