2 cups sushi rice
2 and 1/2 cups water
1/3 cup rice wine vinegar
1 1/2 Tbsp white sugar
1 1/2 tsp salt
2 Tbsp black sesame seeds
teriyaki beefi
2 sliced avocadosi
2 carrots
1/2 cup sweet corn kernels
1/4 cup pickled ginger
1 Tbsp sesame seeds
1/4 cup mayonnaise
1 sheet toasted seaweed
wasabi paste
soy sauce
For the seasoning, heat rice vinegar with sugar and salt in a stove pot or microwave.
Mix until fully dissolved.
Cook sushi rice with water in a thick bottom pot (or rice cooker).
Once ready, transfer rice to wooden or plastic container.
Do not cover.
Pour seasoning evenly over rice and mix with wooden spoon in a cutting motion.
Mix through black sesame seeds.
Divide hot cooked rice between bowls, top with warmed teriyaki beef, avocado slices, carrot ribbons, cooked corn and pickled ginger.
Top with mayonaise and sprinkle with sesame seeds and nori seaweed if using.
We like to serve wasabi and soy sauce in small bowls alongside.
Nutrition analysis is based on 8 serves and doesn't include the soy sauce or wasabi to serve. Increase the dietary fibre content of this meal by cooking up short-grain brown rice or a mix of brown rice and quinoa.