Ingredients
- 1 cup sushi rice
- 185g tuna can
- 185g salmon can
- 3 tbs sour cream
- 3 tbs Kewpie mayo
- 1 tbs teriyaki sauce
- 1 tbs sriracha mayo
- 1 avocado
- 4 pack roasted sesame Nori seaweed paper crisps
- 1/4 cup white rice vinegar
- 2 tbs sugar
- 1 tbs salt
Method
- Cook sushi rice in the rice cooker. In the meantime, heat up white rice vinegar with sugar and salt, set aside.
- Prepare the tuna and salmon mix. Empty the tuna can in a bowl and add 1 tbs of kewpie mayo and 1 tbs of sour cream, mix and set aside. Repeat the operation with the salmon, and add 1 tbs of teriyaki sauce (optional).
- Preheat the oven at 220C fan forced.
- Once rice is ready, empty in a bowl and pour the vinegar mixture, and mix with a slicing motion, until rice is drying out a bit.
- Take a baking dish a poor the rice, flatten it. Then add the salmon mixture on one half and the tuna mixture on the other half. Sprinkle crushed nori paper and cook in the over for 5 - 7 min or until slightly golden on the top.
- Take out of the oven and top with freshly sliced avocado and a drizzle of kewpie mayo and sriracha mayo. Serve with seaweed roasted sesame nori papers and soy sauce.
Product used in recipe
- Obento - Teriyaki Marinade
- Kewpie - Kewpie Mayonnaise
- Obento - Sushi & Sashimi Soy Sauce
