Ingredients

For the rice:

• 150g Sushi Rice
• 3 tbsp Rice Vinegar
• 1 tsp salt

Other ingredients:

• 1/2 Nori Sheet
• 1 egg yolk
• 3 eggs
• 1 tbsp Mirin
• 2 tsp sesame oil
• 1/2 tbsp granulated sugar
• 1 tbsp sunflower oil
• 2 tsp Original Mayo
• almond flakes

Instructions

1. Place a pot on the stove and add the Sushi Rice and 250ml of cold water. Cover the pot, bring it to a boil and simmer for 10 minutes.
2. While your rice is cooking, you can cut your Nori Sheet into thin strips and set it to one side.
3. Once the rice is cooked, turn off the heat but keep the lid on and leave the rice to rest for 15 minutes. After that time has passed, remove the lid and fluff the rice with a fork or a rice paddle.
4. Mix together the rice vinegar and salt, and pour these over the rice while still hot, mix well. Cover with a damp tea towel, set aside until cooled and then put in the refrigerator until needed later.
5. Crack your eggs into a separate bowl and beat together the eggs, mirin, sesame oil, and sugar. Set to one side.
6. In a medium-sized non-stick frying pan, heat the oil over a medium-high heat. Once heated, pour in the egg mixture and reduce the heat. Allow the mixture to cook for a couple of minutes but remove from the heat before browning. Leave to cool for a few minutes and cut into short strips.
7. Place four of the Nori strips onto a medium-sized square of cling film and layer on top your omelet piece and then a small ball of rice on top of that.
8. Pull the cling film tightly around ingredients so that the omelet and Nori strips wrap around the rice and then shape and bend until you create a curved shape, like a bee. Remove the cling film.
9. Add two dabs of Original Mayo to the top of each of your Sushi Bees to then stick the almond flakes, making your bee wings.