Ingredients
- 2 cups sushi rice
- 200g marinated firm tofu
- 1pkt yaki nori for sushi
- Bamboo mat
- 1 bunch small cos lettuce leaves
- 1 avocado sliced
- Red capsicum sliced
- One jar pickled veggies
- 1 large cucumber
- 2-3 spring onions sliced
- 1 jar pickled ginger
- Soy sauce for dipping
- S&B WASABI PASTE
- OBENTO SUSHI SEASONING
- KEWPIE MAYONNAISE
- Optional filling add sliced strawberries or sliced mango
Method
- Cook Sushi Rice in rice cooker or on stove top as per packet instructions
- Whilst rice is cooking slice tofu into strips and fry in fry pan until golden.
- Once rice is cooked place in a large flat bowl. Sprinkle OBENTO sushi seasoning to rice as per bottle instructions. Cover with a tea towel and allow to cool.
- Wash and chop veggies place them on a platter for easy preparation. Wash and drain cos lettuce place on platter. Slice avocado, spring onions, capsicum & cucumber. Also add pickled veggies to platter with any optional tropical filling!
- Place pickled ginger, soy sauce and S&B WASABI to dipping bowls
- To make the sushi place enough rice to cover the nori about 2/3 covered. Allow your guests to choose their own filling, place tofu followed by veggies and finish off with a zigzag of KEWPI MAYO. Roll up your sushi firmly holding in the filling as you go.
- Dip in your favourite S&B WASABI & Soy Sauce combo. Your taste buds will love this Sunmertime sushi freshness!
Product used in recipe
- S&B - Wasabi
- Kewpie - Kewpie Mayonnaise
- Obento - Sushi Seasoning
