NomNom No-Meat Norimaki

By: Katie & Jez

Cook rice to perfection (see: purchase a rice cooker)
Fold sushi seasoning through the rice with a rice paddle as it cools on an oven tray, leave until completely cooled
Beat 2 eggs and gently cook in a small skillet (you want the egg to be about 1/2cm thick) over low/medium heat untill just cooked. Turn out onto a board, let cool & slice into 1cm strips
Half a cucumber lengthways and de-seed with a teaspoon, then slice into Batons
Half, peel & slice 1 avacodo into similarly sized batons
Lay out your Nori onto an Obento Sushi Mat, spread and press a thin layer of your sushi rice(less than a Cm, but no so thin it doesn’t cover the nori)Leaving a 2cm strip of nori at the topTip: have a bowl of water near by to wet your hands as your handling the rice so it doesn’t stick
Layout your egg/cucumber/Avo across the bottom of your rice, a quick squeeze of Kewpie & optionally spread a little S&B crunchy Garlic & Chilli oil.
Wet your finger and run across the top of the Nori, lift and roll the bottom edge of your mat over the top of your sushi, stoping to press down gently as you go.Finally roll up and slice your delicious Norimaki into 2cm slices
Serve with Obento Ponzu Sauce with a dab of S&B wasabi mixed in for good measure. Alongside some Obento Pickled Ginger