This is a very relaxed way of enjoying sushi and a great idea for a party, with everyone helping themselves to rice and toppings and having a go at making their own.
- 800g sushi rice
- 8-10 sheets of nori
- cut into quarters (adjust according to the number of sushi)
- 120g raw tuna
- a few chives
- 1 packet of natto (50g)
- 4 umeboshi
- 4 shiso
- 1 can of tuna
- some karashi (Japanese mustard)
- some soy sauce
- some mayonnaise
- Chop up the raw tuna and mix it with the finely chopped chives. (This will make a negitoro roll)
- Stone and crush the umeboshi, chop the shiso into fine strips and mix them together. (This will make an umeboshi roll)
- Stir the natto well, mix it with a small amount of mustard and soy sauce. (This will make a natto roll)
- Remove the oil from the canned tuna, and mix it with mayonnaise. (This will make a tuna-mayonnaise roll)
You can roll sushi with salad leaves instead of seaweed. You can use other fillings such as takuan, cucumber, rolled omelette, thinly sliced.
- Each person scoops up enough rice for 3-4 bites (about 60g), places it on a sheet of dried seaweed, adds the topping of their choice and rolls it up to eat.