Sesame sushi with ginger tamari dip


  1. 1 cup white/brown sushi rice
  2. 1 tablespoon brown rice vinegar
  3. ½ tbsp mirin
  4. 4 nori sheets, toasted
  5. 1 small carrot, cut into strips
  6. ¼ cucumber, cut into strips
  7. ½ avocado
  8. A handful of watercress
  9. 1/2 pieces marinated radish, thinly sliced, or sauerkraut
  10. 1 tablespoon toasted black or brown sesame seeds
  11. 1/2 teaspoon Umeboshi paste or a very small piece of umeboshi plum (finely chopped)
  12. Dipping ginger tamari:
  13. 2 tablespoons of tamari or shoyu (soy sauce)
  14. 2 tablespoons water
  15. ¼ teaspoon grated fresh ginger
  16. (Mix ingredients together and place in individual serving bowls)


  • Put the rice in a large bowl and drizzle with the brown rice vinegar and mirin, mix gently.
  • Lay out the nori sheet, shiny side down onto the sushi mat.
  • With the rice spatula or your hands dipped in water, spread ¼ cup of rice over the nori, leaving ¼ cup exposed at the top.
  • Sprinkle ¼ cup of the sesame seeds over the rice
  • Use the rice paddle (or wooden spoon/hands) to make a groove in the middle of the rice-covered nori sheet.
  • Put some carrots, cucumber, avocado, watercress and Daikon< or sauerkraut in clean lines on the channel.
  • Add a thin line of umeboshi paste over the vegetables
  • Starting with the end closest to you, roll the sushi and make sure the filling is well contained in the center of the roll.
  • Unroll the mat, moisten the top edge of the sheet and roll until the nori is closed.
  • Cut the sushi in half, then into quarters, using an oblique or straight cut.
  • After each cut, dip your knife in a bowl of water mixed with a little vinegar to make cutting easier.
  • Serve with ginger tamari dip.


Mix the ingredients together and divide into individual ones Serving bowls.


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