Ingredients
- 1 portion of cooked sushi rice
- 1 tablespoon Obento Japanese Seasoning Sushi
- 125gm tin chickpeas (rinsed and drained)
- 1 teaspoon Kewpie Japanese Mayonnaise
- 1 tablespoon Kewpie Salad Dressing Roasted Sesame
- 1/4 med Avocado diced
- 1/2 small carrot grated
- 1-2 baby Qukes (baby cucumbers) thinly sliced.
- 1/2 tsp toasted sesame seeds
- 2 teaspoon Kewpie Japanese Mayonnaise
- 1/4 tsp (or to taste) S&b Japanese Wasabi Tube Paste
Method
- Prepare sushi rice as per instructions mix in Sushi seasons while still warm.. set aside to cool.Meanwhile mix the tsp Kewpie mayo with Kewpie salad dressing together and add in chickpeas and mix well.Using a food ring, layer the ingredients starting with the rice, gently press the rice down, then chickpeas etc. gently firming down after each ingredient.
- For the wasabi mayo.. mix together kewpi mayo and wasabi. Dollop on top of sushi stack and sprinkle with the toasted sesame seeds.Note: if you don’t have a food ring you could serve it layered in a lovely glass or serve it “Buddha bowl” style.
Product used in recipe
- Obento - Sushi Seasoning
- S&B - Wasabi
