Hand-rolled Sushi

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


  1. Chop up the raw tuna and mix it with the finely chopped chives. (This will make a negitoro roll)
  2. Stone and crush the umeboshi, chop the shiso into fine strips and mix them together. (This will make an umeboshi roll)
  3. Stir the natto well, mix it with a small amount of mustard and soy sauce. (This will make a natto roll)
  4. 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.
  5. 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.