Sushi slice

Traditionally served rolled, this sliced variation of the classic Japanese rice, seafood and seaweed dish is perfect for sharing around as gourmet food at dinner parties.

  • 10 mins preparation
  • 15 mins cooking
  • Makes 10 Piece
  • Print


Sushi slice
  • 1 1/2 cup sushi rice
  • 1 1/2 cup water
  • 1/4 cup sushi vinegar
  • 3 sheets nori
  • 1 lebanese cucumber, thinly sliced
  • 210 gram can pink salmon, drained, flaked


Sushi slice
  • 1
    Rinse rice in cold water until water runs clear. Drain. Place in a heavy-based saucepan with water. Bring to the boil, stirring. Reduce heat; cover. Simmer 12 minutes, or until water is absorbed. Remove from heat. Stand 5 minutes (don't lift lid).
  • 2
    Drain rice. Spread in a baking dish. Drizzle sushi vinegar over hot rice. Using a flat spatula, slice through rice to distribute. Cover with a damp tea-towel. Cool.
  • 3
    Line a 30 x 20cm (base measurement) slice pan with plastic food wrap, extending plastic at sides. Cover base with 1 1/2 sheets of the nori. Using damp hands, press half the rice evenly over nori. Top with cucumber and salmon. Press remaining rice over salmon; level surface. Top with remaining nori. Cover with plastic food wrap. Chill 30 minutes or until firm. Cut to serve.


Sushi vinegar will be available in the Asian food aisle of your grocery store. Alternatively, you can make your own by combining 1/4 cup rice wine vinegar, 1 tablespoon caster sugar and 1/2 teaspoon salt, until dissolved.