Directions

To Prep Rice

1. To make 4 sushi stacks heat up 3 cups of precooked short gran rice in the microwave until steaming. (Or cook rice as per packet instruction if you don’t have any precooked rice handy.)
2. Spread in a wide dish and drizzle 9 tbsp Obento sushi seasoning over rice and fold through. Set aside to cool to room temperature.

To Prep Fillings

1. Cut 1 large Lebanese cucumber into approximately 1cm cubes.
2. Peel and finely grate 1 carrot.
3. Cut 8 crab sticks into rough chunks approximately 1cm. Mix 1 tbsp Kewpie Mayonnaise through crab stick.
4. Using scissors cut 1 Obento Yaki Nori for Sushi seaweed sheet into 2cm squares.
5. Mash 1 avocado (if serving is delayed add some lemon juice to keep avocado from going brown, otherwise leave as is if serving straight away).
6. Slice 2 stalks of spring onion for garnish

To Prep Mango Dipping Sauce

1. Cut and mash one mango cheek until it has a thin consistency. Mix through 1 tbsp Kewpie Mayonnaise and 1 tsp sriracha sauce

To Cook the Egg Floss.

1. Whisk 1 egg plus egg yolk thoroughly. Mix 1 tsp cornflour with a small amount of water then whisk into egg. Mix in vinegar and salt.
2. Heat approximately 2cm deep oil in a deep saucepan. When oil is extremely hot pour half egg through the holes in a wide skimming spoon.
3. Note: The egg will rapidly expand when it hits the oil so this should be done in a deep saucepan for safety. Toss the egg briefly until golden then quickly scoop out to drain onto paper towel.

To Assemble the Sushi Stack

1. In a round take away container, place a 1cm layer of the crab mix. Sprinkle a thin layer of grated carrot over the crab.
2. Add a 1cm layer of sushi rice and use wet hands to push down firmly into the container. Place a layer of sushi squares over the rice then spread a ½cm layer of avocado over seaweed.
3. Place a 1cm layer of chopped cucumber. Finally add a 1cm layer of sushi rice. Again use wet hands to gently push down the rice and make sure the whole stack is packed tightly

To Serve

1. Flip the sushi stack inside the takeaway container upside down on your serving plate. Gently squeeze sides and tap top to remove without disrupting the layers.
2. Top the sushi stack with egg floss and sprinkle with chopped spring onion. Serve immediately with soy sauce and spicy mango Kewpie dipping sauce on the side. Enjoy!