Directions

To Cook

1. Cook rice as per packet instructions.
2. Meanwhile, boil corn cob until cooked, and cut kernels from the cob.
3. In a small bowl, mix corn kernels with Kewpie mayonnaise and Japanese yuzu seasoning.
4. Blanch zucchini strips in boiling water and drain on paper towel, season with salt. Optionally, toss blanched zucchini strips through a mixture of Japanese chilli paste and sesame oil for a chilli hit.
5. Blanch spinach then dry thoroughly on paper towel and drizzle with Yeo’s sesame oil. Garnish with toasted sesame seeds.
6. Season sliced avocado with salt
7. Toss julienned carrot with some sesame oil and salt.
8. Slice salmon into even slices and dry thoroughly, then season.
9. Once the rice is cooked, stir through obento sushi seasoning to taste.

To Serve

1. Spoon on seasoned rice, top with pickled ginger, and wasabi paste. Wrap seasoned seaweed around one side, and carefully lay sashimi salmon on the other side. Place other vegetables around the rice, as you please.