Inside out Sushi

Antoine Long
very easy
4 1
75 mins
75 mins


Servings: 1
  • 1 cup(s) (approx. 250 g) Sushi rice
  • 1⁄4 Cup(s) Sushi mix
  • 2 Nori leaves (Asian shop)
  • 200 g Crayfish meat
  • 2 TABLESPOONS Japanese mayonnaise (alternatively mayonnaise)
  • 1 TEASPOON Chilli sauce (e.g. Sriracha)
  • 1 pinch Chilli powder
  • 7-10 Tbsp a few drops of sesame oil
  • 1 Breakfast cucumber
  • 1/2 ripe avocado
  • 4 TABLESPOONS Fly fish roe (alternatively trout caviar)
  • 1⁄2 ripe mango
  • 2 TABLESPOONS apple juice
  • 1 TEASPOON liquid honey
  • 2 TABLESPOONS rice vinegar
  • 1⁄2 Tsp medium hot mustard
  • 1 TEASPOON Curry
  • 50 ml Grape seed oil
  • 250 ml Buttermilk
  • 7-10 Tbsp Cress leaves
  • 7-10 Tbsp Aluminium foil
  • 2 Bamboo mats
  • 7-10 Tbsp Cling film


  1. 1

    Wash the rice until the water is clear. Drain. Carefully boil up with 250 ml water in a pot. When the rice is boiling, close the pot with aluminium foil and a lid. Cook on low heat for about 10 minutes. Leave to swell for a further 10 minutes on the switched-off hotplate. (It is important to keep the rice covered so that it can swell in its own steam).

  2. 2

    Place the finished rice in a large bowl, drizzle the sushi mix over it and fold in with a moistened wooden spoon. Let the rice cool down a bit, but process it as warm as possible

  3. 3

    Wrap two bamboo mats in cling film. Cut nori leaves in half lengthwise. Rinse crab meat cold, dab dry and tear finely with a fork. Mix mayonnaise, chilli sauce, chilli and sesame oil. Mix in the crab meat. Wash the cucumber, cut in half lengthwise, remove seeds and cut into thick sticks. Cut avocado in half, remove stone, peel 1 half of the fruit and cut into slices, use the other half for other purposes

  4. 4

    1⁄2 Place the nori leaf on a bamboo mat with the rough side facing upwards. With moistened hands, spread 1⁄4 of the sushi rice evenly on top, leaving a 2 cm edge facing upwards. Spread 1 tablespoon of roe on top and cover with a second bamboo mat. Now turn everything over so that the rice is at the bottom. Remove the upper bamboo mat using the foil

  5. 5

    Ca. 1⁄4 Spread crab meat on the nori leaf. Place cucumber and avocado pieces next to it. Roll up firmly with the help of the lower bamboo mat, but do not wrap up the foil. Make 4 rolls this way. Cut them into 6 pieces each

  6. 6

    For the smoothie mango, peel the mango and cut the flesh off the stone. Cut half a mango into cubes, use the rest for other purposes. Puree the mango cubes with apple juice, honey, vinegar, mustard and curry with a hand blender. Stir in oil. Finally mix in buttermilk. Spread the smoothie on four plates, put 6 sushi on each. Serve garnished with cress leaves

Nutrition Facts

590 kcal
62 g
29 g
20 g