Japanese Sushi Recipe

Japanese sushi

If you want to serve something fancy, you can do Japanese sushi yourself. Guaranteed Japanese sushi guaranteed with this recipe.


  • 250 g Sushi Rice
  • 1 Dried kombu, 5 cm, seaweed
  • 3 tablespoon icing sugar
  • 3 tablespoon rice vinegar
  • 1 Ginger root, grated, 5 cm
  • 2 Garlic cloves, finely chopped
  • Salt
  • 1/2 Radish, thinly cut
  • 1 Carrot, sliced
  • 4 Nori
  • 125 g Salmon, tuna or smoked salmon
  • 2 tablespoon Teriyaki glaze


Difficulty: Medium
Time: 45 min


  1. Rinse the rice in a strainer under running water for a few minutes, drain. Pour the rice and seaweed in a saucepan with the boiling water and let it simmer for 8 minutes in very mild heat. Switch off the cooking plate and let it soak for another 8 minutes. Fill in a shallow bowl.
  2. Dissolve sugar in vinegar and dribble over the rice. Stir and add ginger, garlic and salt. Cover and refrigerate. Divide the rice into 4 portions and each time into 8 portions, giving 32 in total. Shaping spheres, cubes and cuboids.
  3. Wrap rice in thin radish slices, garnish with fine carrot sticks, cover with raw or smoked fish, wrap in nori strips or glaze with teriyaki. The imagination knows no limits.
  4. The sushi is served on small white plates. For a party you can also get bento tins, which are then filled pretty. To do this, place small bowls of wasabi paste, soy sauce, pickled ginger and ginger paste.
  5. At will – chives, black sesame seeds, green onions in fine stripes, smoked salmon, shrimp, smoked eel, fruit …

Note: Arrange the sushi on white plates or provide it for a party in a can.

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Japanese Sushi Recipe
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