Ingredients
- 1x breast Chicken
- 250kg Prawns
- 1x Cucumber
- 1x Avocado
- 10x sheets of Seaweed
- 2 cups of Sushi rice
- Kewpie Mayonnaise
- Kewpie mayonnaise sriracha
- 1 Tsp Rice wine vinegar
- Teriyaki sauce
Method
- Boil rice for 20 minutes, once cooked through place in fridge to cool down
- Cut meat and veggies to thin strips. Coat chicken in teriyaki sauce and cook.
- Once rice is cooled, add a splash of rice wine vinegar until rice is nice and sticky. Add more if required to get the right consistency.
- Place seaweed sheet down, put a handful of rice in the middle of the sheet and spread out until half the sheet is covered leaving 2 sides uncovered. Put meat and veggies that you desire in a line. Once ready to roll, paint a line of water on one end of the seaweed, this will act as glue and keep the paper from rolling apart. On the side that isn’t watered, start rolling the seaweed gently and make sure the roll is tight so nothing falls out.
- Cut in 2cm piece and enjoy with kewpie mayonnaise and kewpie sriracha mayonnaise.
Product used in recipe
- Kewpie - Kewpie Egg Free Mayonnaise
- Kewpie - Kewpie Mayonnaise Sriracha Flavour
