June 18, 2021


Shushi recipe

by Gourmet Guide, Jenny Handley

Serves 6 – 8



225g sushi rice

1T sake

2T rice vinegar

1T mirin

1t salt

275ml water


½C sesame seeds



smoked salmon

thin slivers of raw tuna and salmon

avocado, thinly sliced

Japanese mayonnaise

toasted sesame seeds

long, thin slices of cucumber

tempura prawns

pickled ginger


soya sauce


  1. Washing rice is important. Place in a large bowl, cover with plenty of water and then quickly drain the water away.
  2. Rinse three or four times.
  3. Add sake and soak for 30 minutes.
  4. In a small bowl mix the vinegar, mirin and salt. Stir.
  5. Transfer the rice to a heavy-bottomed pot or rice cooker and cook over moderate heat in 275ml water for 10 to 12 minutes. Do not open while cooking.
  6. Leave to stand for 5 to 10 minutes.
  7. Turn rice onto baking paper on a board, and cover until needed.
  8. Using a wet spatula, shape the rice into balls or oblongs.
  9. Roll in the sesame mixture.
  10. Cover your sushi balls or oblongs with a variety of toppings. Do not refrigerate.
  11. Serve with soya sauce and pickled ginger.
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