Kangaroo Sushi with Finger Lime Caviar and Kakadu Plum Soy Sauce

This innovative sushi fusion combines marinated kangaroo meat with zesty finger lime caviar and a sweet-tangy kakadu plum soy sauce, creating a unique Australian twist on traditional Japanese sushi.

Steps

1. Marinate the kangaroo fillet in a mixture of soy sauce, sesame oil, rice vinegar, and honey for at least 30 minutes. 2. While the meat marinates, prepare the finger lime caviar by cutting the finger lime in half and gently squeezing out the pearls into a bowl. 3. Cook sushi rice according to package instructions and let it cool slightly. 4. Heat a grill or pan over medium-high heat. Grill the kangaroo fillet for 2-3 minutes on each side until cooked to your desired doneness. Let it rest for a few minutes before slicing thinly. 5. On a bamboo sushi mat, place a sheet of nori, spread a thin layer of sushi rice over it, and leave a small border at the top. 6. Arrange sliced kangaroo, avocado, and finger lime caviar in a line on the rice. 7. Roll the sushi tightly using the mat, and seal the edge with a little water. 8. Slice the sushi roll into bite-sized pieces and serve with wasabi and pickled ginger.

100g kangaroo fillet 1 tablespoon soy sauce 1 teaspoon sesame oil 1 teaspoon rice vinegar 1 teaspoon honey 1 finger lime (for caviar) 1 sheet nori (seaweed) 1 cup sushi rice (cooked) 1/2 avocado (sliced) Wasabi (to taste) Pickled ginger (for serving)