Ingredients
- 1 cupsushi rice
- 50 ml obento sushi seasoning
- yaki nori (approximately 4 sheets
- cucumber, thinly sliced
- carrot, thinly sliced
- capsicum, thinly sliced
- fresh or tinned tuna, drained
- mayonaise
- pickled ginger
- wasabi
- small bowl of extra water
Method
- Rinse 1 cup sushi rice
- Place rice in rice cooker
- Add 1 and a half cups of cold water
- Cook rice until done
- Cool rice
- Add sushi seasoning to rice stirring regularly
- Place cooked rice into sushi making mold and follow instructions and create a channel down the middle
- Add a thin layer of mayonnaise down the centre of the channel and lay sliced cucumber, carrot, capsicum, and tuna evenly along each of the two channels, careful not to over fill
- Follow instructions of the sushi mold to enclose, compress and place rolled rice onto yaki nori sheet
- Roll the maki nori to enclose the rice and filling, moistening the end of the sheet with water to stick maki nori sheet at the end
- Cut into slices
Product used in recipe
- Obento - Sushi Seasoning
