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Sushi Cocktail

This recipe transforms sushi into individual servings that are perfect as small appetizers. The remaining sushi rice may be enjoyed as salad-style sushi by topping with a variety of greens, other fish and/or meat, served on a platter.

(per serving)

Ingredients (Appetizer serves 12)

Dried nori
Dried nori
  • 400 ml / 1 2/3 C japonica rice*1
  • 450 ml / 2 C water
  • 1 T sake
Sushi vinegar*2
  • 100 ml / 3.5 oz. rice vinegar
  • 1 1/2 T granulated sugar
  • 1/2 t salt
Tomato-soy sauce
  • 2 tomatoes, total 260 g / 9 oz.
  • 1 t granulated sugar
  • 1 t Kikkoman Light Color Soy Sauce
  • 180 g / 6 oz. cooked bay shrimp
  • Lemon juice
  • 4 T mayonnaise
  • 1 t wasabi paste, or more if preferred
  • 2 t Kikkoman Soy Sauce
  • 1 avocado
  • Dried nori seaweed for optional garnish, strips or shredded
  • *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml


  1. 1

    Cook rice. Mix hot cooked rice with 4 T sushi vinegar and then cool.

  2. 2

    Peel tomatoes, remove seeds and drain off the juice. Chop roughly, then place in a small pan with the granulated sugar and light color soy sauce. Stir over medium-low heat until its consistency is similar to marinara tomato sauce. Allow to cool.

  3. 3

    Mix bay shrimp with lemon juice. Set aside.

  4. 4

    In a bowl, mix the mayonnaise, wasabi paste and soy sauce.

  5. 5

    Cut avocado in half, remove pit and skin. Cut each half into four lengthwise slices and then into small squares, each 1 cm / 1/2 in. Gently coat completely with the blended mayo-wasabi-soy sauce.

  6. 6

    To prevent the sushi rice from sticking to the cocktail glasses, mix 2 T sushi vinegar and 4 T water, and add 1/2 t vinegar-water to the bottom of each glass. Rotate to coat well; discard excess.

  7. 7

    To serve, spoon 2 T sushi rice into each cocktail glass.*3 Sprinkle dried nori seaweed strips onto the rice, then add avocado mixture and cocktail shrimp, topped finally with a drizzle of tomato-soy sauce.

  1. *1The recipe uses only a portion of this rice; however, to cook properly, this quantity of rice is necessary.
  2. *2The sushi vinegar in this recipe is lighter and milder than usual sushi vinegar.
  3. *3Adjust amount of rice according to size of serving ware.

Recipe by Michiko Yamamoto

Vol. 31

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