Afternoon Sushi

Finalist sushi by Ayako Tamura, from the Original Sushi Competition 2003.


4 pieces

  • 60g sushi rice
  • 4 sliced chicken(approx. 18g each)
  • A cup of tea(cold)
  • 1 tbsp cream cheese
  • 1 tbsp wasabi
  • A little soy sauce
  • Salt and pepper



  1. Soak the chicken in the tea and keep overnight in the fridge.Remove it and sprinkle with salt and pepper. Stir fry the chicken in a frying pan until cooked, then remove it from pan.
  2. Making the sauce: Add the tea and soya sauce to the same frying pan, heat then leave to cool.
  3. Making the wasabi-cream: Mix the wasabi and cream cheese.
  4. Take 15g of rice in your right hand and gently mould it into the shape of a ship’s hull. Repeat four times.
  5. Place the chicken on the pieces of rice, brush on the sauce then top with the wasabi-cream.