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Hand Roll Sushi

Self making hand roll sushi with selection of fresh market fresh seafood and matching garnishes.


  • Sashimi Selections

  • Blue fin tuna

  • Ocean trout

  • Cuttlefish

  • Bar cod

  • Yellow Tail Salmon roe

  • Sea Urchin

  • Tobiko – flying fish roe

  • Flame seared scallop

  • Poached crystal bay prawn

  • Other Ingredients

  • 3 cups cooked koshihikari rice – middle grain

  • 1/3 cup sushi vinegar (see below)

  • 1 Tbsp roasted white sesame seeds

  • Wasabi

  • Gari – Pickled ginger

  • Soy sauce

  • To serve

  • Nori sheets, cut in half

  • Pickled sweet daikon, julienned

  • Cucumber, cut in julienne

  • Avocado, cut in fine segments

  • Shiso leaves, picked and washed

  • Sour plum puree

  • Dried bonito flake

  • Japanese mayonnaise

  • Sushi Vinegar

  • 100ml Rice wine vinegar

  • 40g Salt

  • 120g White Sugar


  • Sushi Vinegar:

  • 1.

    Put all in pot. Heat up and mix until sugar and salt melted.

  • To serve:

  • 1.

    Wash and cook rice in rice maker, when cooked and wtill warm place in a large bowl.

  • 2.

    Sprinkle with over sesame seeds. Pour sushi vinegar over the back of a spatula into the rice (this will ensure it pours evenly.)

  • 3.

    Chop vinegar and sesame seeds through the rice with spatula.

  • 4.

    Fillet and cut all sashimi selection except prawn and scallop as suitable size to make hand rolls. (Approx

  • 5.

    8mm x 8mm x 70mm or smaller sizes)

  • 6.

    Take heads off from crystal bay prawn and skewer belly side in between shell and meat.

  • 7.

    Boil 2.5mins then cool it down with ice water

  • 8.

    Seared surface of fresh scallops with blow torch and throw into ice water

  • 9.

    Plate all ingredients up - suitable to share on the table.

  • 10.

    Take half sheet of nori and put small amount of sushi rice in the rough side of the nori. Then pick whichever the sashimi and garnishes and roll them up as ice cream cone shape.

  • 11.

    Eat straight away.

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