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    Emi Kazuko's Sushi Rolls

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    Emi Kazuko's Sushi Rolls

    Sushi should never be refrigerated (it will go hard).

    • Preparation time: 90 minutes
    • Total time: 1 hour 30 minutes 60 minutes 30 minutes

    Makes: 24 pieces


    • 400g Japanese rice
    • 2½ tbsp caster sugar
    • 2½ tbsp caster sugar
    • 2 tsp sea salt
    • 7 tbsp Japanese rice vinegar
    • 3 sheets nori seaweed
    • Filling
    • 5-6 dried shiitake mushrooms
    • 1 tbsp mirin or sweet sherry
    • 1 carrot, cut into 5mm shreds
    • 9-12 raw, unpeeled king prawns
    • 2 medium eggs
    • Salt
    • 150g fresh spinach
    • To serve
    • Pickled ginger
    • Sushi soy sauce


    1. Soak the shiitake mushrooms in 300ml warm water for 30 minutes.
    2. Soak the rice in cold water for 10-15 minutes, then drain. Transfer to a deep, heavy-based saucepan, with 460ml water. Cover, bring to the boil, and boil for 5 minutes. Lower the heat and simmer, covered, for about 10 minutes, or until all the water has been absorbed. Do not lift the lid if you can help it. Remove from the heat and leave, covered, for 10-15 minutes.
    3. Dissolve the sugar and salt in 3 tbsp rice vinegar.
    4. Drain the mushrooms, retaining the water. Cut into 5cm strips. Put 250ml of the soaking liquid in a pan with 3 tbsp soy sauce, 2 tbsp sugar and the mirin. Bring to the boil. Add the carrot shreds and shiitake strips. Simmer over a low heat for 15 minutes. Leave to cool in the liquid.
    5. Transfer the cooked rice to a large, shallow dish. Sprinkle with the sugared vinegar and fold in with a wooden spatula. Do not stir. While folding, fan the rice to cool it. Let the rice cool to body temperature.
    6. Thread a cocktail stick through each prawn from head to tail to straighten them. Blanch in boiling water for 3 minutes until firm and pink. Plunge into cold water and drain. Remove and discard the cocktail sticks, shells and black vein.
    7. Make a thin omelette with the eggs, 1 tbsp sugar and a pinch of salt. Cool, then cut into 1cm strips.
    8. Blanch the spinach in lightly salted water for 1 minute. Plunge into cold water. Drain and pat dry with kitchen paper. Sprinkle with ½ tbsp soy sauce and set aside.
    9. Place the nori, one whole sheet at a time, on a sushi rolling mat or thin tea towel. Mix the remaining 4 tbsp vinegar with 250ml water and use to wet your hands. Take one sixth of the rice and squeeze it between your wet hands into a firm ball. Put the rice ball in the centre of the nori and spread evenly over one half of it, leaving a 3cm margin at the long edge. Repeat this with another ball of rice to fill the other half. The rice layer should be fairly thick, add extra rice if necessary.
    10. Arrange 3-4 prawns in a row across the rice, about 5cm from one of the edges with the nori margin. Add a row of omelette strips and a row of spinach on top of the prawns. Add a row of carrot and a row of shiitake, so all 5 ingredients are piled in the centre of the rice. Each roll should use one-third of each.
    11. Fold the edge of the nori over to start the roll. Keeping all the ingredients in the centre, use the mat to roll up the nori with the filling inside. Put the roll on a plate, join side down. Repeat to make 2 more rolls. Cut each roll into 8. Serve immediately with soy sauce and pickled ginger.

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