Super Sushi

Maki and Uramaki are popular sushi varieties wrapping the rice and fillings with a sheet of nori (seaweed) and cutting them into bite-sized rolls. These rolls are a canvas for creativity, with endless combinations of ingredients like avocado, cucumber, and carrots, resulting in a delightful explosion of colours and flavours.
Serving Size: Yields: 28-32 pcs (depending on thickness of cut)
Cooking Time: 60-90 minutes


  • 4 sheets toasted Nori
  • 1 carrot, cut into thin batons
  • 6 Shiitake mushroom (dehydrated), soaked
  • Tempeh strips x 20
  • 1⁄2 Avocado, cut into strips
  • 1⁄2 tsp Umeboshi Plum Paste
  • 1⁄4 cucumber, cit into 3mm strips
  • 1⁄2 cup toasted /Sesame seeds
  • Dash of Ume Su seasoning
  • Cooked Sushi brown rice
  • Wasabi

For the Rice Seasoning (combine all ingredients in a bowl)

  • 1-2 Tbsp Shoyu 
  • 2 tbsp Brown Rice Syrup
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp toasted Sesame oil (optional)


Maki Sushi

1. Spread the cooked rice in an open bowl and gently fold in the Rice Seasoning.

2. Remove excess water from the Shiitake mushrooms. Destalk, and cut into 3 mm strips. Simmer in a small pan with 2/3 cup stock, 1 Tbsp rice malt, and 1 Tbsp Shoyu for 10 minutes. Use this liquid for your dipping sauce, adjusting the seasoning to taste.

3. Parboil the carrots in a little salty water, until soft but not mushy.

4. Pan-fry the tempeh in sesame oil until golden brown and then generously brush with the dipping sauce.

5. Prepare a medium bowl with cold water and 2 Tbsp Ume Su seasoning.

6. Place a sheet toasted Nori sheet on a sushi mat, smooth side down. Spread a thin layer (about 6mm) of cooked Rice onto the Nori, leaving a 2cm gap at the top. Make sure it’s densely packed down, as this will aid a firm maki sushi roll. (Use a damp wooden spoon that you frequently rinse will help to smooth down the rice.)

7. With a chopstick, make a groove in the Rice, 2cm up from the bottom and spread a little Umeboshi paste along it. Lay the carrot, celery and shiitake along the groove, no more than 2 of each

8. Dampen the exposed Nori at the top of the rice & tightly roll it over the groove of vegetable batons.

9. Set aside.

Uramaki Sushi

1. Place a small plastic bag or cling film over the Sushi Mat. Press and spread the rice over the sushi mat In the same manner as above.

2. Place a Nori sheet ON TOP of the rice, then make your groove and spread some ume paste along it, filling it with the Avocado, cucumber and carrot. Tightly roll it up as with the Maki

3. Roll the outside of the ‘rice’ roll in the toasted sesame seeds.

Using a damp knife that you wipe clean with a wet kitchen roll every 2 cuts, carefully slice the sushi, taking care not to flatten the round shape.

Serving Suggestion

Arrange on a plate with a side of pickled ginger, the dipping sauce and some wasabi powder mixed with a little Shoyu and water to make a thick paste.

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