Grilled kingfish with vegetable nori rolls

Grilled kingfish with vegetable nori rolls

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Ingredients (serves 4)

  • 4 fish fillets
  • 50 ml Obento sushi seasoning
  • 4 Obento yaki nori for sushi
  • 1 cucumber
  • 1 red capsicum
  • 1 avocado
  • Kewpie mayonnaise
  • S&B wasabi in tube
  • 100 ml Obento mirin seasoning
  • 1 lemon, zested and juiced
  • 2 tsp soy sauce
  • 400 g Kokuho rose sushi rice


Combine mirin seasoning, lemon juice, zest and soy sauce in a bowl and marinate fish fillets. Set aside.

Sprinkle 400 g of cooked and cooled rice with sushi seasoning and mix well. Place the nori shiny side down on a bamboo rolling mat. Spread the rice evenly over the nori leaving a two-cm strip to seal. Dab a small amount of mayonnaise and wasabi along the centre of the rice and top with a selection of finely sliced vegetables. Lift the mat and roll sushi roll tightly; brush nori with a little water and seal roll. Repeat with remaining ingredients.

Heat griddle pan or BBQ over a medium heat and cook fish for two minutes on each side or until cooked.

Cut rolls into three-cm-sized pieces and place sushi into the centre of the serving plate. Top sushi with the grilled fish and serve with lemon wedges.

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