Layered Sushi Recipe

Serves: 8 Save

Ingredients (19)

  • 3 to 4 cups uncooked white rice
  • Dried sushi rice vinegar mix "Sushi no Ko," Tamanoi brand
  • 1 cup green beans
  • 3 tablespoons sakura denbu (seasoned and shredded codfish)
  • 2 eggs (to make kinshi tamago, thin egg omelet strips)
  • Salt, to taste
  • 2 tablespoons olive oil
  • 3 large frozen cooked shrimp
  • 3 tablespoons ikura (salmon roe caviar)
  • baby broccolini (or substitute with another green vegetable such as spinach or cucumbers to add color)
  • Optional Garnishes:
  • decorative floral shaped cooked carrot slices
  • pickled or plain boiled lotus root, thinly sliced (available for sale pre-sliced in the refrigerated section of Japanese grocery stores)
  • cucumbers, thinly sliced into ribbons
  • edamame
  • cooked snow peas
  • flaked salmon (pre-cooked and seasoned)
  • sliced kamaboko (fish cake)
  • imitation crab (kani kamaboko)


Learn how to make this recipe at The Spruce Eats