Ingredients

• 250g Sushi Rice
• 5 tbsp Rice Vinegar
• 1 tsp salt
• 2 sheets Sushi Nori
• 1 tbsp Poke Sprinkle
• 1 tbsp White Roasted Sesame Seeds
• 1 tbsp togarashi seasoning
• Optional: protein or fillings for the middle
• Optional: gloves for moulding

Instructions

1. Cook Sushi Rice as per packet instructions. Mix in Rice Vinegar and salt.
2. Add in Sesame Seeds, Poke Sprinkle, and/or togarashi seasoning. You can season the rice however you like!
3. If you are adding a filling, prep this now whilst the Sushi Rice cools slightly.
4. Scoop a handful of rice and press it into a triangle shape using your hands. You can use gloves to prevent the rice from sticking to your hands, or you can just dampen your hands before moulding to reduce the stickiness.
5. Don’t squeeze too hard when moulding, it should hold together but still be soft.
6. If you are wanting to add a filling such as tuna or chicken, you can gently press an indent in the middle of the triangle. Add your filling, before scooping additional rice on top of the filling and moulding back into the desired triangle shape.
7. Wrap the bottom of the sushi with a strip of Sushi Nori.
8. Serve and enjoy!