Sushi
Discover this authentic Japanese Sushi recipe — a satisfying weeknight dish that's a culinary masterpiece for the ambitious cook. Made with sushi rice, rice wine, caster sugar and 4 more fresh ingredients, this recipe guides you through 11 detailed steps to create a truly memorable meal. Ready in about 40 minutes from start to finish. Whether you're cooking for family, friends, or a special occasion, this japanese classic is sure to impress.
20
Prep Time (min)
30
Cook Time (min)
4
servings
280
Calories/serving
Expert
Difficulty
Ingredients
- 300 ml Sushi Rice
- 100 ml Rice wine
- 2 tbs Caster Sugar
- 3 tbs Mayonnaise
- 1 tbs Rice wine
- 1 tbs Soy Sauce
- 1 Cucumber
Instructions
11 steps · ~62 minutes total
Step 1
TO MAKE SUSHI ROLLS: Pat out some rice. Lay a nori sheet on the mat, shiny-side down. Dip your hands in the vinegared water, then pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear.
10 minutesStep 2
Spread over some Japanese mayonnaise. Use a spoon to spread out a thin layer of mayonnaise down the middle of the rice.
5 minutesStep 3
Add the filling. Get your child to top the mayonnaise with a line of their favourite fillings – here we’ve used tuna and cucumber.
5 minutesStep 4
Roll it up. Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll.
5 minutesStep 5
Stick down the sides like a stamp. When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll.
5 minutesStep 6
Wrap in cling film. Remove the mat and roll tightly in cling film before a grown-up cuts the sushi into thick slices, then unravel the cling film.
5 minutesKeep your fingers curled under (claw grip) for safety when cutting.Step 7
TO MAKE PRESSED SUSHI: Layer over some smoked salmon. Line a loaf tin with cling film, then place a thin layer of smoked salmon inside on top of the cling film.
5 minutesStep 8
Cover with rice and press down. Press about 3cm of rice over the fish, fold the cling film over and press down as much as you can, using another tin if you have one.
5 minutesStep 9
Tip it out like a sandcastle. Turn block of sushi onto a chopping board. Get a grown-up to cut into fingers, then remove the cling film.
5 minutesKeep your fingers curled under (claw grip) for safety when cutting.Step 10
TO MAKE SUSHI BALLS: Choose your topping. Get a small square of cling film and place a topping, like half a prawn or a small piece of smoked salmon, on it. Use damp hands to roll walnut-sized balls of rice and place on the topping.
10 minutesStep 11
Make into tight balls. Bring the corners of the cling film together and tighten into balls by twisting it up, then unwrap and serve.
2 minutesWarm your serving plates in the oven briefly for a restaurant-quality touch.
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 3 days in an airtight container
Freezer
Up to 2 months — thaw overnight in fridge
Reheat in a skillet or microwave until heated through.
What to Serve With
Complete your japanese meal with these perfect pairings:
About This Dish
Sushi is a beloved dish from Japanese cuisine, originating in Japan. With a total preparation time of about 50 minutes, it makes for a satisfying weeknight dinner.
Japanese cuisine (washoku) is recognized by UNESCO as an Intangible Cultural Heritage. It emphasizes seasonal ingredients, beautiful presentation, and the harmonious balance of five flavors: sweet, sour, salty, bitter, and umami.
This recipe is rated expert difficulty and uses 7 ingredients. Experienced cooks will appreciate the technique involved.
Frequently Asked Questions
The best type of rice for sushi is short-grain Japanese rice, also known as sushi rice or 'shari.' It has a higher starch content, which helps the grains stick together.
Rate This Recipe
How was this recipe?
Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
