1. 20 pieces Shrimp sashimi
  2. 400 g Tuna sashimi (cut into cubes)
  3. 2 tbsp Salmon Roe
  4. 100 g Crab meat
  5. 1 Cucumber (shredded)
  6. 1 Carrot (shredded)
  7. 2 Avocado (cut into cubes)
  8. 50 g Assorted nuts (chopped)
  9. 2 cups Japanese rice
  10. 3 cups Water
  11. 1/2 cup Vinegar
  12. 4 tbsp Sugar
  13. 1 tsp Salt
  14. 2 tbsp Mayonnaise
  15. Sashimi seasoning
  16. 1 tbsp Sesame oil
  17. 3 tbsp Japanese soya sauce
  18. 1.5 tbsp Honey
  19. 2 tsp Ginger (grated)


  1. In a bowl, whisk together the sesame oil, Japanese soya sauce, honey and ginger

  2. Add the tuna sashimi, shrimp sashimi, carrot, cucumber and toss with the sashimi seasoning. Let the mixture sit in the fridge for at least 15 minutes or up to 1 hour.

  3. Wash the rice and cook it with water in a rice cooker. Mix the sushi vinegar by combining vinegar with sugar and salt. When the rice is cooked, stir it well, leave it until warm and stir evenly in the sushi vinegar. Then stir in the mayonnaise and set aside

  4. To serve, scoop the sushi rice into bowls, top with the marinated tuna, shrimp, cucumber, carrot. Add additional desirable toppings such as crab meat, salmon roe, avocado etc.. Sprinkle some chopped nuts on top and serve

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