Step by step recipe:

  1. 5 min.Sushi : Photo of step #1
    Cook 400 g rice (a rice-cooker is useful). Normally you should use Japanese round rice, but for this adapted recipe, it's not absolutely necessary.

    Meanwhile, pour 150 ml rice vinegar into a pan, bring to the boil and add 1 tablespoon salt and 1 teaspoon caster sugar, stir to mix and remove from heat.

    Equally, if you don't have rice wine vinegar, use normal vinegar instead, white or wine vinegar, (in which case your rice will take on a pretty light pink colour).
  2. 1 min.Sushi : Photo of step #2
    Pour vinegar onto rice and mix well.
  3. 5 min.Sushi : Photo of step #3
    Cook 3 tablespoons sesame seeds in a frying pan without fat 4 or 5 minutes, stirring from time to time to roast (torrefy).
  4. 3 min.Sushi : Photo of step #4
    Mix sesame seed with half the rice to get two kinds: plain and sesame that you can use as you choose in the following recipe.
  5. Sushi : Photo of step #5
    Nigiris :

    Nigiris are little oval-shaped cakes of rice, usually covered with a thin layer of raw fish, but this can be varied in many ways.
  6. 5 min.Sushi : Photo of step #6
    Cut your fish into wafer thin slices (see below on choosing your fish).
  7. Sushi : Photo of step #7
    Make rice cake: take a little rice in your fingers...
  8. Sushi : Photo of step #8
    ...close your hand round it a few times to shape...
  9. Sushi : Photo of step #9
    ... and tidy ends if necessary.
  10. Sushi : Photo of step #10
    A rice cake with sesame rice.

    Note: if rice sticks to your fingers too much, rub your hands with a few drops of oil from time to time.
  11. Sushi : Photo of step #11
    Put a thin layer of fish on top of rice.

    The best way to do this is by sushi-factory production line, see below.
  12. 30 min.Sushi : Photo of step #12
    Before adding fish, you can add some wasabi.

    Tip from Jeremy: mark this hot sushi with a discreet label like a sesame seed on top for example.
  13. Sushi : Photo of step #13
    Nigiris can be filled with many other things rather than raw fish, here are some ideas, but also let your imagination and taste guide you.

    Tahitian-style fish marinated 1 hour in lime juice with salt and pepper.
  14. Sushi : Photo of step #14
    Thin layer of fish, prawns or scampi, marinated in a mix of olive oil, lemon juice and herbs.
  15. Sushi : Photo of step #15
    Vegetables, cut into thin strips or leaves, raw or just blanched.

    Smoked salmon or other smoked fish, etc.
  16. Sushi : Photo of step #16

    Makis are sheets of nori seaweed filled with rice and other ingredients, and rolled up to produce a green roll, which is then sliced to give the individual maki sushi.
  17. 10 min.Sushi : Photo of step #17
    Cut your vegetables into small sticks, raw for cucumber...
  18. 10 min.Sushi : Photo of step #18
    ... blanched or cooked for beetroot...
  19. 5 min.Sushi : Photo of step #19
    ...raw too for avocado.
  20. 5 min.Sushi : Photo of step #20
    Beat 1 egg with a fork, and cook in a frying pan to make a sort of small omelette.
  21. 5 min.Sushi : Photo of step #21
    Put a nori sheet on a sushi mat (or if you don't have one, on a towel ).

    Cover with rice over 2/3 of surface, not too thickly, about 1/4 inch or 1/2 cm.
  22. 5 min.Sushi : Photo of step #22
    Put the chosen ingredients for your maki on the rice, here: cucumber, basil, and tomato preserve (recipe from Ann and Jeremy).
  23. 1 min.Sushi : Photo of step #23
    Raise mat to roll sheet on itself...
  24. 2 min.Sushi : Photo of step #24
    ...continue shaping by rolling tightly all the way...
  25. 1 min.Sushi : Photo of step #25 the end.

    Finish by leaving the edge of nori sheet under the roll.
  26. 2 min.Sushi : Photo of step #26
    Cut roll into thick slices.
  27. Sushi : Photo of step #27
    But not more than ½ inch or 1 cm.
  28. Sushi : Photo of step #28
    Another idea: strips of carrot, cabbage and omelette.
  29. Sushi : Photo of step #29
    Cucumber and omelette.
  30. Sushi : Photo of step #30
    Avocado and marinated fish.

    Let your imagination run wild.
  31. 3 min.Sushi : Photo of step #31
    Make a quick sauce by mixing in a bowl 2 tablespoons soy sauce, 3 tablespoons vinegar, 2 tablespoons water, 5 drops Tabasco and a little grated carrot.
  32. Sushi : Photo of step #32
    Serve if possible on large plates, arranging different nigiri and maki, as pretty to look as they are delicious to eat.


If you serve these sushi as a starter, allow 4 or 5 per guest. For a sushi-party, about 10 and as varied as possible.

For sushi with raw fish, you should make sure that it's fresh and of the highest quality. You do not need a lot, so it's worth investing in something good - have confidence in your fishmonger.

It's also a good time to try lesser known fish: never use red tuna (Alabcore or Tunus, which will probably disappear from the oceans soon, as a result of human stupidity), but opt for organic salmon, mackerel or sardines.

Sushi can't be kept waiting too long, it's so impossible to make them the day before. 1 or 2 hours should be the maximum. The best way is to make them and eat them straight away.

For complete success, the best way is to start a sushi-factory: one person (or two) make little rice cakes, another adds wasabi, another adds fish, someone else looks after plates and their filling, and so one. This method allows fast production, and gets everybody, including guests, in the kitchen, talk and laughing, and you get nice fresh sushi.

It might be better if yet another person opens wine bottles and fills glasses (Robert is a master in this art).

And to drink?

A red wine that's not too strong, like a Beaujolais for example, otherwise a rosé.


Family recipe, everyone got involved.

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