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Inside-out sushi

  • 0:30 Prep
  • 0:15 Cook
  • 6 Servings
  • Advanced


  • 2 cups sushi rice, rinsed
  • 1/3 cup sushi seasoning
  • 1 tablespoon caster sugar
  • 1/2 cup sesame seeds, toasted
  • 1 small carrot, peeled, grated
  • 1/2 small Lebanese cucumber, cut into thin matchsticks
  • 3 sheets nori (roasted seaweed)
  • Kikkoman soy sauce, to serve


  • 1
    Cook rice following packet directions. Allow to cool. Using a rice paddle or plastic spatula, fold sushi seasoning, sugar and 1/2 teaspoon salt through rice.
  • 2
    Cover sushi mat with plastic wrap. Sprinkle 2 tablespoons sesame seeds evenly over mat. Using a palette knife, press one-third of the rice over sesame seeds. Arrange one-third of the carrot and cucumber along edge closest to you. Top with 1 nori sheet, shiny side down.
  • 3
    Using your thumbs and index fingers, pick up edge of mat closest to you. Use other fingers to hold filling in place. Roll mat forward tightly to roll rice over filling. Peel back wrap from rice. Holding mat and wrap, continue to pull forward to roll up rice.
  • 4
    Wrap plastic wrap and mat around sushi roll and gently press to seal. Transfer to a board. Repeat with remaining sesame seeds, rice, carrot, cucumber and nori to make 2 more rolls.
  • 5
    Cut each sushi roll into 8. Arrange pieces on a plate. Serve with soy sauce.

Source: taste.com.au


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