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Bimbimbap Sushi

I learnt this dish from probably one of the most gifted chefs in this country - Raita Noda. I would eat at his restaurant monthly and he would always surprise me with his take on Japanese cuisine. This is a dish that has to be tasted to be believed and it is very simple to make. Try experimenting with different types of raw seafood like sea urchin, prawns, flat head, etc.


  • 1 cup Sushi rice cooked & dressed with rice wine vinegar, salt & sugar

  • 1 egg yolk

  • 1 tablespoon Nori julienned

  • 1 teaspoon toasted sesame seed

  • 1 tablespoon Japanese mayonnaise

  • 0.25 cup pickled bean shoot rice wine vinegar, chilli powder, soy sauce, salt

  • 0.25 cup julienne Cucumber

  • 60 g Spanish Mackerels thinly sliced

  • 60 g trevally fillets thinly sliced

  • Soy sauce drizzled over the top

  • Wasabi drizzled over the top

  • 1 tablespoon Salmon Caviar or flying fish roe


  • 1.

    Place the rice in the bottom of a bowl or martini glass.

  • 2.

    Top with the sesame seeds, then the Nori, then the mayonnaise, then the bean shoots and cucumber, followed by the fish,

  • 3.

    Then the sauce and wasabi and lastly the fish roe or caviar.

  • 4.

    Serve with pickled ginger.

  • 5.

    Note – any freshly caught sashimi grade fish can be substituted – I like to use three types – preferably tuna, mackeral and ocean trout.

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