400g Sushi Rice
2-3 Spring Onions, roughly chopped
2 Carrots, roughly chopped
2 tbsp Mirin
3-5 drops Roasted Sesame Oil
3 tsp Roasted Sesame Seeds, white or black
150g Tuna Sashimi, cubed
1 Avocado, cubed
1 Cucumber, peeled and cubed
10-15 cooked Prawns
3 Nori Sheets
Place water into TM bowl and weigh rice into steaming basket. Cook for 13-15 minutes (to desired softness) at Varoma temperature on speed 4. Remove and allow to cool.
Place in a large serving bowl.
Place spring onion into TM bowl and chop for 3-4 seconds on speed 6 then remove and add to rice.
Place carrot into TM bowl and grate for 5-6 seconds on speed 6 then remove and add to rice.
Add all other ingredients to rice except nori sheets and mix with a large spoon to combine.
Shred Nori sheets into thin strips with scissors and cover and decorate the salad.