Ingredients
Rice 200g
Sushi Vinegar 20g
Omayo Truffle 30g
Kyuri 7g
carrot 7g
Sliced Beef 45g
Nori 1 pcs
Tobiko 5g
Omayo Yakiniku Sauce 9g
Avocado 10g
How to Make
- Mix warm rice with sushi vinegar. Stir well and set aside to cool to room temperature.
- Marinate the sliced beef in Omayo Yakiniku Sauce for 30 minutes to 1 hour. Stir-fry until cooked through and caramelized.
- Slice the kyuri, carrot, and avocado lengthwise.
- Prepare a sushi mat and line it with plastic wrap to prevent sticking. Place a sheet of nori and spread the rice evenly on top (leaving about 1-2 cm at the top of the nori).
- Spread Omayo Truffle over the rice, then arrange the kyuri, carrot, avocado, and sliced beef in the center. Roll gently, pressing down to compact.
- Cut the sushi into equal pieces using a slightly dampened sharp knife. Top each slice with Omayo Truffle Topping
Products Used
