Sushi Cranberry Smoke

Adults’ Finalist sushi by Sanna Miettunen, from the Original Sushi Competition 2003.


1 roll

  • 200g sushi rice
  • 60g smoked soft tofu
  • 8 cranberries
  • 1 sheet nori
  • 6g wasabi paste

For the Sauce

  • 50g cranberries
  • juice of 1 small lemon
  • some soy sauce
  • some wasabi paste

You will also need a sushi rolling mat


  1. Place the nori on a bamboo sushi rolling mat and spread the sushi rice over it evenly, leaving 1 cm free on the far side to you. Place the wasabi in a horizontal line alon the middle of the rice.
  2. Cut the tofu into rectangular strips and place alongside the wasabi in a horizontal line. Add the cranberries between the two.
  3. Place your thumbs at the back of the mat and lift while supporting the filling with your fingers then, pressing lightly, roll away from you.
  4. Make the cranberry sauce by boiling the cranberries in a little water, pressing through a sieve, then adding soy sauce, lemon juice and a little wasabi to taste.
  5. Cut the roll into 6 pieces, and serve with cranberry sauce.