Sushi bowl recipe | Gourmet Traveller

Ingredients

• 300 gm (1½ cups) short-grain or medium-grain rice
• 60 ml (¼ cup) sushi seasoning (see note)
• 1 tbsp vegetable oil
• 3 eggs, lightly beaten
• 200 gm baby cucumbers (qukes), cut lengthways into wedges
• 1 large avocado (about 320gm), sliced
• ½ cup daikon radish sprouts
• ½ cup mixed sprouts
• ½ cup shiso leaves
• 4 sheets nori, toasted and coarsely chopped
• 1 tbsp wasabi peas, coarsely chopped
• Furikake, soy sauce and Japanese mayonnaise, to serve