FOR THE RICE:
- 2 cups sushi rice
- 2 ½ cups water
- 60ml sushi vinegar
FOR THE FILLING:
- 500 g Greenlea Prime beef mince
- 1 tbsp grated ginger
- 2 tsp crushed garlic
- 8 tbsp sweet soy (kecap manis)
- ¼ cup water
- 1 avocado
- ½ cucumber (chopped in thin batons)
- 1 carrot (julienne)
- 100 g cream cheese
- 6 sheets of nori
Wash rice with plenty of cold water and drain. Place in a saucepan with 2 1/2 cups of water and leave for 30 minutes. Place saucepan on the stove and bring to boil, reduce heat to low and simmer gently for 15 minutes with lid on. Remove from heat and sit in a warm place for 15 minutes to finish cooking and absorb remaining liquid. Spread rice onto a plastic tray and sprinkle over the sushi vinegar, gently fold it through the rice. Cover with a damp cloth and allow to cool.
In a large pan, brown the mince, ginger and garlic. Add in the sweet soy and a ¼ cup of water. Simmer gently until the mince starts to become sticky. Remove from heat.
TO ASSEMBLE THE SUSHI:
Lay a piece of nori on a sushi mat (you can use clingfilm if you don’t have one, but it is a little trickier). Spread some rice evenly over the nori, about 1 cm thick, leaving some of the nori sheet exposed at the top. Along the centre of the rice add in 3 Tbsp sticky mince, some sliced avocado, carrot, cucumber and cream cheese. Roll the sushi using the mat after allowing to sit for ten minutes before slicing, so the nori can soften.
Serve with soy dipping sauce, wasabi and pickled ginger if desired.