The beauty of making sushi is the versatility of the ingredients used. There are endless combinations of ingredients, toppings, and sauces to choose from.
For this recipe that we’ve adapted from okkfoods.com, we’ve kept it simple. It’s a combination of Nigiri sushi and Uramaki sans seaweed.
Serves
1-2
Prep and Cook Time
30 min
Ingredients
- 200g cooked sushi rice. Store-bought or homemade.
- 1/4 Japanese cucumber, sliced lengthwise
- 2 tbsp white sesame seeds
- 2 tbsp black sesame seeds
- 1 pack of OKK Hokkaido Medium Prawn
- 1/2 tsp wasabi
- Japanese Mayonnaise (optional)