- Home
- Brands & Inspiration
- Recipes
- Aperitif fingerfood
- Sushi variations
Sushi variations
Nutrition facts per serving:
- Energy in kcal about 697
- Fat about 16g
- Carbohydrates about 114g
- Protein about 20g
This is needed
This is needed
for 6 people
Rice
- 700 g sushi rice
- 1 litre water
To season the sushi rice
- 6 tbsp rice vinegar
- 2 tsp salt
- 6 tbsp sugar
Inside-out sushi
- 3 nori sheets
- 40 g double cream cheese (e.g. Philadelphia)
- 3 tsp black sesame seeds
- 9 pieces surimi
- 0.5 mangoes, halved, in fine slices
Tuna sushi
- 3 nori sheets
- 3 tsp sesame seeds
- 3 tbsp mayonnaise
- 80 g white tuna in brine, drained
- 0.5 cucumber, cut into slices approx. 1 cm thick
Vegan sushi
- 3 nori sheets
- 60 g baby spinach
- 4.5 tbsp red tapenade
- 0.5 avocado, cut into strips
To serve
View these products
- 1 tbsp wasabi paste
- 6 tbsp soy sauce
And that's how it's done
And that's how it's done
Rice
Rinse the rice in a sieve under cold running water until the water runs clear. Drain well. Add the rice and water to a pan and leave to stand for approx. 15 mins. Bring the rice to the boil (uncovered), reduce the heat, simmer until the water has evaporated, leaving small indentations on the surface of the rice. Cover and leave to fluff up over a very low heat for approx. 10 mins.; do not remove the lid.
To season the sushi rice
Warm the rice vinegar, sugar and salt in a small pan, stirring until the sugar has dissolved. Place the rice in a wide bowl, drizzle with the warm liquid. Mix carefully with a fork for approx. 3 mins. while fanning. Cover the rice with a damp cloth and leave to absorb for approx. 15 mins. Divide the rice into 3 portions.
Inside-out sushi
Place ⅓ of a portion of rice on a bamboo mat or piece of cling film. Spread a little cream cheese on 1 nori sheet, place (cheese side up) on top of the rice. Sprinkle with 1 tsp of sesame seeds, place a little mango and three surimi sticks lengthwise on the lower half of the nori sheet, roll up tightly. Roll the sushi roll between your hands until everything holds together. Repeat this process two more times.
Tuna sushi
Place one nori sheet (rough side up) on a bamboo mat or piece of cling film. Spread ⅓ of a portion of rice on the nori sheet, leaving a gap of approx. 2 cm at the top. Sprinkle with sesame seeds. Mix the tuna and mayonnaise, place ⅓ of the mixture in the centre of the rice along with several sticks of cucumber, roll up tightly. Roll the sushi roll between your hands until everything holds together. Repeat this process two more times.
Vegan sushi
Place one nori sheet (rough side up) on a bamboo mat or piece of cling film. Spread ⅓ of a portion of rice on top, leaving a border of approx. 2 cm., brush with a little tapenade. Place several spinach leaves on top, arrange ⅓ of the avocado slices on the lower half of the rice, roll up tightly. Roll the sushi roll between your hands until everything holds together. Repeat this process two more times.
To serve
Cut the sushi rolls into slices using a very sharp, wet knife. Serve the sushi with soy sauce and wasabi paste.
How-tos
