Sushi Dinner

Day 658

Serves 1-2


Sushi Rice

  • 370g – Sushi rice
  • 590g – Water
  • 30g – Rice wine vinegar
  • 15g – Mirin cooking wine
  • Pinch of Salt
  • Pinch of Sugar

Sardine “Sushi”

  • 1ea can – Quality sardines in oil
  • Pinch of Salt
  • 30g – Rice wine vinegar
  • 15g – Chili Sambal
  • 2 packs – Chinese delivery hot mustard
  • 30g – Dill pickles
  • 15g – Pickled gingers
  • 1 Green onion – Finely chopped

Smoked Oyster Roll

  • 1ea can – Quality smoked oysters
  • 15g – Kewpie mayo
  • 1/4 Green apple – Chopped small
  • 1 Green onion – Finely chopped
  • 1 Lemon wedge
  • Togarashi

5-6 Nori sheets – cut into quarters


Soak rice for 20 minutes. Rinse 3-4 times in a strainer until water runs clear and drain well. Add water and rice to a medium-sized pot with a heavy lid and heat on high until boiling. Cover and simmer for 15 minutes undisturbed. Turn off heat and leave rice undisturbed for 5 more minutes to steam. Mix vinegar, mirin, salt and sugar in a small bowl until sugar is dissolved.  Transfer rice to large mixing bowl and gently fluff from the bottom to the top. Drizzle in vinegar mixture and gently combine with rice. Use handheld fan to cool and help steam escape. Keep mixing until all excess steam is gone but rice is still warm. Cover with plastic and set aside.

Slightly open can of sardines and drain out the oil. Remove the lid and season sardines in the can. Mix vinegar, sambal, mustard, dill pickles and pickled gingers in a small bowl. Dump the mixture right on top of the fish in the can. Top with green onions.

Slightly open can of oysters and drain well. Dump oysters in medium-sized bowl and mix with Kewpie, apples and green onions. Place mixture back in tin and squeeze lemon over the top. Keep it classy and finish the dish with a little Togarashi.

Spread a thin layer of rice on nori sheet and add desired amount of either mixture on top. Fold to make nori wraps. Serve with wasabi and soy sauce.