Hand-rolled Sushi

Hold a hand-rolled sushi party and wrap your favorite ingredients in style!

Hand-rolled Sushi
Photographed by Takeshi Noguchi

Recipe by
Eiko Oba







Calorie count is per serving.

Ingredients (Serves 3∼4)

  • [Sushi rice]

    • 360 ml rice (2 rice measuring cups)
    • [Mixed vinegar]

      • A little less than 70 ml rice vinegar
      • 1 tbsp sugar
      • 2/3 tsp salt
  • 150 g red tuna (sashimi grade saku block)
  • 100 g squid (sashimi grade/ thinly sliced)
  • 6 cm takuan pickled daikon radish

    Pickled radish made with salt and rice bran. A familiar dish in Japan.

  • 16 shiso leaves

    Shiso, sometimes referred to as perilla, is a Japanese herb with a refreshing fragrance used to garnish or add zest to a wide range of dishes.

  • 1 pack kaiware sprouts

    Has a slightly pungent taste.

  • 6-8 sheets nori (full sheet)
  • White sesame seeds, as needed
  • Wasabi, as desired
  • Soy sauce, as needed



Prepare the [sushi rice]. Rinse the rice and drain. Put the rice inside the rice cooker and add water up to the level marked for sushi rice in the inner bowl. Let the rice rest for 20 minutes (or follow the instructions in the cooker manual). Turn on the switch and cook the rice as you would plain white rice.


Pour the [mixed vinegar] ingredients into a bowl and mix thoroughly to dissolve the salt and sugar.


Empty the cooked rice into a large bowl and slowly pour the [mixed vinegar] evenly onto the rice by dripping it onto a spatula.


Quickly mix the rice and vinegar, using a cut and fold motion. Fold the rice over from the bottom 3 to 4 times.


Bring the rice together and quickly cool it with a fan to make it glisten.


Wet a cheesecloth and wring it out. Place it over the rice to prevent drying or mushiness.


The rice should be slightly warmer than body temperature. If you cool the rice until it's cold, it will harden and become difficult to handle.



Cut the tuna into 8 mm slices. Cut the takuan pickles along the fibers into shreds. Chop off the stems of the shiso leaves. Cut off and discard the roots of the kaiware sprouts.


Put the tuna on the cutting board so that the long side is facing you. Cut into 8 mm slices. Wiping the blade on a damp cheesecloth after each slice will make it easier to cut.


Put the rice in a dish. On a separate plate, arrange the squid and other ingredients in an appetizing way and sprinkle white sesame seeds on the takuan pickles. Divide the nori, wasabi and soy sauce into four portions.


Place an appropriate amount of rice onto a sheet of nori, top with the ingredients of your choice, add a touch of wasabi and roll it up. Dip into the soy sauce to enjoy.