A creative way for little people to make it their own.
Preheat oven to 425F/220C. Place the salmon on a parchment paper lined baking sheet. Brush 4 tbsp of the teriyaki sauce on top and place in the oven. Bake for 15-20 minutes, or until the fish is firm and cooked through. Remove from the oven and allow to cool completely.
Finish the salmon by crumbling it into a mixing bowl. Mix with 1 tbsp of the toasted sesame seeds.
Cook the rice. Place the rice in your rice cooker (or a medium pot) and cover with 2 cups of cold water.
(If using stovetop: bring to a boil over high heat and immedietly reduce to low, cover, and cook for 15 minutes. Turn off the heat and allow to rest for 10 minutes.)
Using a knife, split the shrimp in half down the middle and place on a platter. Cut the avocado in half, remove the pit, and scoop out the meat. Slice thin and place on the platter. Cut the cucumber in half moons and place on the platter.
To serve, let people fill their own by taking a 1 sheet of seaweed, 1-2 tbsp of cooled rice, and any topping they like on top. Season with a couple drops of soy sauce or a drizzle of the Kewpie Mayo. Gently fold in half and enjoy.
You can use regular mayonnaise, just thin it a tiny little bit and ideally put it in a squeeze bottle so it’s easier to drizzle !
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