Directions

1. Cook the rice according to the package details, either in a rice cooker or in a pot on the stove top. Once the rice is cooked, keep it covered without a heat source, for about 15 minutes.

2. Meanwhile whisk the rice vinegar, sugar and salt together and stir through the rice once it’s finished resting. Spread the rice out flat onto a chopping board and fan it with a t-towel to cool and congeal.

3. Prep your filling ingredients. Finely slice the lettuce and mix it with 1 tablespoon of the Kewpie and the sesame seeds. Finely cut the salmon and avocado into 3mm thick slices.

4. Lay a square of cling film onto a chopping board and lay a sheet of nori on top (smooth side down, rough side up). Turn the board so that the nori sits as a diamond shape in front of you. Take about 2 tablespoons of the flat rice to make a flat 9x9cm square in the middle of the nori diamond.

5. Sprinkle a light layer of Orange & Horopito Shichimi (about ¼ teaspoon) over the rice and then add a layer of the lettuce/kewpie mix. Lay on slices of raw salmon, the avocado and a squiggle of Kewpie. Lastly another square layer of 2 tablespoons of rice and another light layer of Orange & Horopito Shichimi.

6. Taking the left corner point of the nori diamond, pull it up and over to cover the filling, then continue with the right corner, then the top and the bottom corners to completely encase the filling. Take the cling film and do the same, making a tightly snug parcel. Allow to rest for at least 10 minutes while you fill and wrap the rest.

7. Eat after rested whole from the cling-film packaging, or cut the parcels in half with a very sharp knife to serve and display the layered filling.

8. Note - you can fill these with a variety of different ingredients, try tuna mixed with Kewpie, smashed cucumber, edamame beans, grated carrot, marinated tofu, panko chicken, pickled ginger. But you must always add our Orange & Horopito Shichimi for overall deliciousness.