Recipe & store guide
JapaneseSushi mix
An easy sushi platter with maki, nigiri and flexible favourites — perfect to build together around the kitchen table.
- servings
- 4
- Preparation
- 30 min
- Cooking
- 20 min
01
Ingredients
Products from our current catalogue selection appear directly beside the ingredient they support.
servings
- 400 gJapanese sushi rice
- 60 mlsushi vinegar
- 5 sheetsnori
- 200 gcooked sushi shrimp
- 150 gtamago, sliced
- 1cucumber, cut into batons
- 1avocado, sliced
- to servesoy sauce, pickled ginger and wasabi
- 1 tbspsugar
- 1/2 tspsalt
Prices and selection may vary in store.
02
Method
- 01
Cook the rice. Gently fold the sushi vinegar, sugar and salt into the warm rice, then let it cool to room temperature.
- 02
Make maki: spread a thin layer of rice over nori, add cucumber, avocado or tamago and roll tightly. Cut into bite-size pieces.
- 03
Shape the remaining rice into small nigiri pieces and top with sushi shrimp or tamago. Arrange everything on a platter and serve with soy sauce, ginger and wasabi.