Mini sushi rolls

Have a go making these healthy mini sushi rolls! This recipe is super easy and perfect for lunchboxes or party platters. Fill with your favourite ingredients and get rolling!

  • 20 mins preparation
  • Makes 48
  • Print
This recipe first appeared in Woman's Day.
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Mini sushi rolls
  • 4 nori sheets, halved
  • 1 quantity sushi rice (see recipe below)
  • 1 small cucumber, seeded, julienned
  • 1 small carrot, peeled, julienned
  • 1/4 red capsicum, seeded, julienned
  • wasabi, soy sauce to serve


Mini sushi rolls
  • 1
    Place one nori sheet on bamboo mat. Dip fingers in a bowl of cold water with a little rice vinegar. Spread ½ cup rice evenly over nori, leaving 2cm edge at far end.
  • 2
    Arrange vegetable strips on rice.
  • 3
    Use your index fingers and thumbs to roll up, pulling back the mat as you go.
  • 4
    Gently press on mat to shape and seal the roll. Repeat.
  • 5
    Use a sharp knife to cut each roll into 6, wiping the knife with a damp cloth after each cut. Serve with wasabi and soy sauce, if desired.
Sushi rice
  • 6
    Rinse 2 cups sushi rice until water runs clear. Drain for 10 minutes. Cook with 2¼ cups water in a medium saucepan. Bring to the boil, then reduce heat and simmer, covered, for 10 minutes until tunnels appear in rice. Set aside, covered, for 10 minutes. Spread on a tray. Drizzle with 1/3 cup sushi seasoning. (Cook brown rice for 30-35 minutes.)