Ingredients: (makes around 12 portions)

• 250g Saitaku Sushi Rice

• 300g Sushi Grade Salmon/Tuna (sliced)

• Saitaku Rice Vinegar

• Saitaku Mirin

• 1 Ripe Avocado (thinly sliced)

• 50g Cream Cheese

• Saitaku Sushi Nori

• Japanese Style Mayo

• Black Sesame Seeds

• Soy Sauce (to serve)

Method:

1. Prepare the rice as instructed on the packet, season with salt, rice vinegar, and mirin, and let it cool completely off.

2. Line an empty egg carton with cling film. 

3. Place a slice of salmon or tuna into each cavity.

4. Place about a spoonful of rice into each egg compartment over the fish, and press well to create the shape. Use wet hands to make things easier.

5. Add a piece of sliced avocado.

6. Cream up the cream cheese with a teaspoon or fork, and place half a teaspoon on top of the avocado.

7. Cut the sushi nori into small squares and place it on top of the cream cheese. 

8. Press well and gently flip over onto a serving plate or chopping board.

9. Carefully peel off the cling film.

10. Finish it off with a little mayo and sesame seeds.

11. Serve with soy sauce and enjoy.

12. You can prepare this ahead of time. It will hold well in the fridge for a day. Just use the sushi nori only just before serving otherwise it will become soggy. 

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