Prep time: 15 minutes
Cooking time: 10 minutes
Servings: 2-3

Kanimayo:

1. Kanimi (Japanese crabstick) x 250g

2. Japanese cucumber x ⅓, cut into rounds and then into short strips

3. Mayonnaise x 2 tbsp

4. Pink salt x ⅛ tsp

5. Pepper x a shake or two

Sushi rice base (optional):

1. Multi-grain rice x 320ml (uncooked)

2. Seaweed flakes

3. Sushi seasoning:

   • Grain vinegar / rice vinegar x 1.5 tbsp

   • Maple syrup or sugar x ½ tbsp

   • Salt x ⅛ tsp

4. Optional: Japanese mayo

Sandwich (optional):

1. Bread x 4 slices

2. Tomato x 8 slices

1. Bring water in a small saucepan to boil, then boil the kanimi for 1-2 minutes.

2. Remove the kanimi, dry them on a paper towel, then shred them with two forks.

3. Add the sliced cucumber, 2 tbsp of mayo, ⅛ tsp of pink salt and a shake or two of pepper. Mix well.

4. Enjoy your kanimayo in a sushi bowl or in a sandwich!

5. Sushi bowl instructions:

• Cook rice. I like multi-grain rice, and that's what's pictured in the ingredients section above.

• Mix the sushi seasoning (as above) into the rice, or use pre-made sushi seasoning.

• Sprinkle seaweed on top, then put as much kanimayo as you want.

• Optional: Drizzle Japanese mayo over the top.

• Mix well and eat!

6. Sandwich instructions:

• Get bread.

• Put kanimayo and tomato slices in the bread.

• Enjoy!