Ingredients
- 2 cups sushi rice, cooked as per packet instruction
- 10-12 tablespoons sushi seasoning
- 1 avocado, halved, deseeded and sliced
- 1 x 425g tin tuna in oil, drained well
- 3 tablespoons kewpie mayonnaise, plus extra for garnish or serving
- 2-3 tablespoons of sriracha, to your liking of heat
- 1/2 cucumber
- 1/4 carrot or capsicum, for decoration
- 2 tablespoons sesame seeds
- 2 tablespoons black sesame seeds
- 1-2 nori sheets
Method
- Use precooked, chilled sushi rice with sushi seasoning, cooked as per instructions on packet.
- Combine drained tuna, kewpie mayonnaise, and sriracha in bowl.
- Cut nori sheets into 4.5cm square pieces. Slice cucumber and cut with 4cm flower shaped cookie cutter. Seperate flower petals with knife if needed. Julienne carrot or capsicum. Use capsicum, carrot and capsicum for decoration.
- Line 4.5cm cubed ice trays with cling wrap. Spray hands lightly with olive oil spray, to prevent sticking. Scoop 1 heaped teaspoon of sushi rice into each of the cubes. Add a nori layer. Add 1 teaspoon of tuna filling and a layer or avocado. Add another segment of nori sheet, followed by another heaped teaspoon of sushi rice. Ensure that the ingredients are compacted tight in the cube.
- Pull the cling wrap out with the sushi cubes. Dab the top of the sushi cubes on a plate of combined sesame seeds. Drizzle kewpie mayonnaise on top or dress with cucumber, carrot and capsicum flower adornments. Serve with pickled ginger.
- These sushi cubes are ideal for small children who would like to be involved in making sushi but lack the dexterity. The ornamental aspect makes it fun for the whole family to make, and appealing for children. These cubes are great for dinner or to pack for lunches.
Product used in recipe
- Kewpie - Kewpie Mayonnaise
- Obento - Sushi Seasoning
- Obento - Yaki Nori For Sushi
