Directions

To Make the Tamagoyaki

1. Whisk eggs with soy sauce, mirin, sugar, mayo, and sake. Strain through a fine sieve for a smooth texture.
2. Heat a lightly oiled tamagoyaki pan over low heat. Wipe off excess oil with a paper towel. Pour in ¼ of the egg mixture, swirling to cover the pan. When half set, roll from one end to the other. Push the rolled egg back to the starting position.
3. Oil the pan again, and pour another ¼ of the egg mixture. Lift the rolled egg slightly to let the new layer flow underneath, then continue rolling. Repeat until all mixture is used. Let cool completely, then slice into strips.

To Cook the Sushi Rice

1. Cook the Obento Sushi Rice per package instructions.
2. Transfer the hot rice to a large tray. Pour over Obento Sushi Seasoning and fold gently with a rice paddle until evenly coated. Spread the rice out to cool, then cover with a damp cloth until ready to use.

To Make the Tempura Prawns

1. Make some small cuts along the underside of each prawn (without slicing through) to straighten them. Gently press to flatten. Place the flour, beaten egg, and Obento Panko Breadcrumbs into 3 separate bowls. Holding the tail, coat each prawn in flour, then egg, then breadcrumbs. Press lightly to ensure crumbs sticks well.
2. Heat oil in a small pot to 180°C. Deep fry prawns in batches for 1-2 minutes until golden and crisp. Let cool on a wire rack.

To Make Sushi Roll

1. Wrap a sushi mat with cling wrap. Place an Obento Yaki Nori Sheet on a bamboo mat, shiny side down. Spread about 150g of sushi rice evenly over the nori, covering the surface completely.
2. Arrange lettuce, tempura prawns, cucumber, tamagoyaki, and avocado onto the rice. Using the mat, roll the sushi tightly toward you, having all your fingers securing the ingredients from falling out. Press gently while you roll to tighten.
3. Once sealed, wrap the mat around the roll again and squeeze lightly to shape it evenly.
4. Cut the roll into halves, then cut each half into 3 equal pieces. Serve with ponzu sauce and Obento Sliced Pickled Ginger.