EAT-JAPAN Recipes
Cooking Time
Over an hour

You might think that Japanese people often make nigiri (finger) or maki (rolled) sushi at home, but these types of sushi are more often eaten at restaurants or as takeout. The sushi commonly made in the home is chirashi sushi, or scattered sushi. It’s very simple and needs no complicated knife or shaping skills. You simply choose your toppings and lay them over a bed of rice mixed with sushisu vinegar. This vinegar is the key ingredient, as it’s what transforms normal steamed rice into distinctive sushi rice. It’s simple, sensational, and makes all the difference.

Mix cute colours up with traditional Japanese flavours for a mountain of mini-treats.
This simple yet deeply flavoursome dish is a staple of Buddhist vegetarian cooking. Dip in different sauces for some delicious variety.
Mix cute colours up with traditional Japanese flavours for a mountain of mini-treats.
This is a classic side dish, simple yet umami-rich. Spinach, packed with minerals, iron and fibre, is a great addition to any diet, too.

A delicious ice cream packed with the antioxidant goodness of matcha green tea.

A less than 100 kcal desert!

Winner of the 2004 Original Sushi Competition. Recipe by Kayleigh Mort.

Winner of the 2003 Original Sushi Competition. Recipe by Chikako Aoki.

Winner of the 2002 Original Sushi Competition. Recipe by Maggie Thurer.

Winner of the 2006 Original Sushi Competition. Recipe by Jaturavit Saysena.

Winner of the 2007 Original Sushi Competition. Recipe by Trevor Blythe of the White Fox Restaurant in Tokyo.

Adults' Finalist sushi by Moon Sun Choi, from the Original Sushi Competition 2004.

You need specially prepared rice for sushi--but fear not! It's not too complicated. In fact, all you is some beautifully cooked rice and a single condiment.
Winner of the 2012 Original Sushi Competition. Recipe by Karen Wong.
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