Sushi with pork floss and seafood sticks

Ingredients

• 6 Obento Yaki Nori for sushi seaweed sheets
• 6 Tablespoons Pork floss (also called Shredded pork)
• 2.5 cups Sushi rice
• 2 Tablespoons Obento Sushi vinegar
• 6 sticks Seafood stick (processed crabmeat sticks or other seafood to hand)
• 6 sticks Pickled Yellow radish (Danmuji)
• 6 sticks Pickled Burdock root
• 3-4 Eggs (beaten together)
• 4 teaspoon White sesame seeds

Method

1. Cook 2.5 cups of sushi rice in your rice cooker. When cooked put the rice into a bowl.
2. Pour the Sushi vinegar onto the rice and mix well. Let cool while you assemble the fillings.
3. In a frypan. Toast the sesame seeds and set aside. When removed then gently cook the seafood sticks and then set aside.
4. In the same pan when seafood sticks are removed. Add a small dash of cooking oil to the pan and add the beaten eggs and cook both sides well over medium heat. Place the egg omelette on a cutting board and cut it into long strips.
5. Toast the Nori seaweed sheets one at a time over the hot plate of the stove and set aside. Place one toasted seaweed sheet on the bamboo mat. Put the rice on the seaweed sheet then spread it evenly and thinly to cover about 2/3 of the seaweed. Leaving a blank edge on either side. Sprinkle the toasted sesame seeds on top over the rice mix. Or you can mix the sesame seeds in the rice mix before spreading over the seaweed sheets.
6. Start layering the fillings in the middle of the rice mix. (seafood sticks, omelette, burdock, yellow radish and pork floss). Leaving enough room on either edge to allow for the rice to cover the fillings when rolled up.
7. Roll together using a bamboo mat. Any pieces of seaweed that has not stuck to the others can just be touched with a drop of water on your finger and rubbed into place. Gently cut your sushi into pieces and serve with your choices of condiments if necessary but this is so full of flavour you won’t need anything else.

Product used in recipe

• Obento - Yaki Nori For Sushi