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Sushi for Scaredy-Cats  picture

Sushi for Scaredy-Cats

"People of my ancient generation tend to be a bit wary of sushi. Raw fish was alien to most of this country until very recently, and even now many diners don’t like the taste of nori, the seaweed wrap round most sushi. But on a recent visit to Tokyo, I went to a Michelin star Sushi restaurant where we ate rather large (two bite-size) sushi, many without the nori, but with raw fish of almost any seafood or fish you could think of.

My anglicised version doesn’t have any nori, and is more like a posh starter than the quick snack you might buy at a sushi bar, and I have dispensed with the classic lozenge shape. But the flavour is deliciously Japanese."


As seen at the BBC Good Food Show Summer 2019.

Serves 4
Cooks in
Difficulty Easy
Prue LeithStarter


  • 200g sushi rice
  • 2 tbsp rice wine vinegar
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 400g fresh tuna steak, diced
  • 2 tbsp light soy sauce
  • 1 tbsp sesame oil
  • 1 tsp black sesame seeds
  • 1 tsp toasted white sesame seeds
  • 1 avocado, diced
  • 1/2 cucumber, diced
  • 1 tbsp lime juice
  • Salad leaves and chilli mayo to garnish


Cook the sushi rice according to the packet instructions. Transfer to a bowl. Mix rice wine vinegar, sugar and salt into the rice. Cover with a clean damp cloth and allow to cool for 30mins.
Toss the tuna with the soy sauce, sesame oil and sesame seeds.

Mix the avocado and cucumber with the lime juice.

Using a ring mold or pastry cutter on each serving plate, layer the sushi rice, avocado and cucumber, then tuna, gently pressing down each layer.

Carefully remove the mold, and garnish with salad leaves and chilli mayo.

Note - To dice the tuna I find it easiest to freeze the tuna for an hour to get it to firm up making it easier to dice.

Recipe cta

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