Food Forum
Vol. 31 No. 1  April 2017




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.


Dried noriDried nori
Appetizer serves 12

113 kcal Protein 9.8 g Fat 5.4 g (per serving)

  • 400 ml / 1 2/3 C japonica rice*
  • 450 ml / 2 C water
  • 1 T sake
Sushi vinegar**
  • 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. Cook rice. Mix hot cooked rice with 4 T sushi vinegar and then cool.
  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. Mix bay shrimp with lemon juice. Set aside.
  4. In a bowl, mix the mayonnaise, wasabi paste and soy sauce.
  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. 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. To serve, spoon 2 T sushi rice into each cocktail glass.*** Sprinkle dried nori seaweed strips onto the rice, then add avocado mixture and cocktail shrimp, topped finally with a drizzle of tomato-soy sauce.

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

Recipe by Michiko Yamamoto

1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml