Lazy sushi is a meal that requires almost no cooking and little prep time. There is no mixing vinegar, fanning rice or fiddling with rolling mats. The result tastes the same as some types of sushi but with a quarter of the effort. The focus is not on presentation but on eating delicious food now.
Ingredients for the HH Basic Version of Lazy Sushi
There are endless variations for lazy sushi so customizing is always possible. There are also no rules in our house so go wild with the ingredients. If you have access to sushi grade fish, go for it! Otherwise, this recipe is all about shortcuts. See the Tips on Ingredients below for help and ideas. The amounts below comfortably feed two adults.
- 2 rice cooker cups cooked rice, white or brown Japanese
- seasoned rice vinegar
- roasted sesame seeds
- 1 can low/no sodium tuna in water, drained
- 1 can low/no sodium salmon in water, drained and bones removed
- soy sauce > regular or low salt but make sure it’s Japanese-style
- wasabi paste
- dried sheets of unflavored seaweed or nori > 1-2 sheets per adult
- Cook the rice as per your cooker instructions. If you have questions about this, post a comment!
- Layer rice on the bottom of a shallow bowl or rice bowl.
- Sprinkle seasoned vinegar on rice followed by sesame seeds.
- Spoon desired amount of canned fish on to the rice.
- Dollop as much mayo as you like on top.
- Drizzle soy sauce over ingredients.
- Squeeze a small blob of wasabi on top.
- Mix ingredients. Or not… Hitoshi likes them more organized whereas I mash everything together.
- Fold one square sheet of nori into four smaller squares and tear nori apart.
- Spoon filling into squares, fold over and enjoy with your fingers! If you are adept at using hashi (chopsticks), try Hitoshi’s way where he folds nori over filling and eats it with hashi.
Other Topping Ideas
- cooked corn, peas, grated carrot, water chestnuts
- cucumber, especially in the summer
- avocado > combined with soy sauce, if you close your eyes, it tastes like tuna sashimi!
- chopped green onions or negi
- rice sprinkles or furikake > wasabi flavored is the best followed by sour plum or umeboshi. One option is to mix the canned fish with mayo and furikake to taste. Combined only with rice and wrapped in nori is easy and delicious.
Tips on Ingredients
Rice – usually short but medium grain is fine. We bought an 8kg bag of medium-grain by accident. Even though it looked and smelled a little different from the short grain we usually buy, it was sticky enough to work fine.
Seasoned rice vinegar – We buy the local chain grocery store brand. Ingredients should include rice vinegar, sugar and salt. If you can’t find seasoned, plain works, especially if you are using salted fish. If you want seasoned, pour a small amount of rice vinegar into a bowl and slowly dissolve tiny quantities of sugar and salt until you get the balance you like.
Sesame Seeds – Choose the type you like but I would avoid the black and white mixed version as it usually contains salt. This much salt throws off the balance.
Tuna or Salmon – if you can’t find low or no sodium, I would use unseasoned rice vinegar.
Mayonnaise – low-fat, half or full fat doesn’t matter. If you want to try Japanese-style, made-in-Japan mayo (e.g. Kewpie) adds a different flavor.
Wasabi – good wasabi should not be all power and no flavor. Try to find a higher quality, made-in-Japan version. We have been disappointed with cheap versions that look and taste like highly processed chemical-green horseradish. That said, the majority of wasabi is dyed horseradish. Real wasabi is difficult to grow, hard to keep, rare to find, and harsh on the wallet. If you can try the real thing, do it!
Nori – try to find made-In-Japan. We’ve been disappointed with cheaper grades that are tasteless. Nori should be crisp and not go soggy and overly chewy seconds after touching the filling. Nori should taste slightly fishy and salty.
Tips for Bento or Lunchbox Style
The lunchbox version has everything but the mayonnaise and needs to be stored in the fridge. I use a square container with a snap-on lid to layer the ingredients. The last step is usually laying nori on top but it then softens before I eat it. If you like your nori crisp, keep it separate.
Have you tried making lazy sushi? What ingredients do you like to use?