Directions

To Make Sushi Rice

1. Cook rice as per instruction on package. Once cooked, let it sit for 5 mins. Scoop cooked rice into a glass/wood or bamboo bowl and pour in the sushi rice seasoning. Stir gently to combine.

To Make Sushi Tray Bake

1. Pre-heat oven to 160°C fan-forced.
2. Scoop seasoned rice into an oven-safe rectangular baking dish, pressing gently with a spatula to compress rice. Sprinkle with furikake and broken up Korean crispy seaweed sheets covering the rice.
3. Mix chopped prawns with Japanese sriracha mayonnaise and place on first ⅓ of the rice surface. Bake for 15 mins.
4. Tear up the surimi/imitation crab meat, mix with mayonnaise, lemon zest and lemon juice. Place on the middle section of the rice next to the baked prawn. Bake for 15 mins.
5. Drain salmon well, mash up and mix with Japanese sriracha mayonnaise and ⅔ of the corn kernels. Spread on to the last section of the rice. No baking required.

To Serve

1. For prawns: Sprinkle chopped spring onions and roasted sesame.
2. For surimi: Scatter torn Korean crispy seaweed. Spoon tobiko randomly on top of seaweed.
3. For salmon: Sprinkle with shichimi togarashi, the remaining corn kernels and chopped spring onions. Scatter pickled ginger randomly on the surface.
4. Serve with Korean crispy seaweed sheets.