• Miwa


Updated: Jan 12



<Yield> 1 serving

<Prep time> 6 minutes

<Cook time> 0 minutes (not including the time for cooking sushi rice)



300g steamed sushi rice (1 cup dried sushi rice)

1 teaspoon toasted sesame oil

salt (optional)

<Optional ingredient>

1 sheet nori seaweed


1. Cook the sticky sushi rice. Chop komatsuna pickles into small pieces.

2. In a bowl mix together the steamed rice, chopped komatsuna leaf pickles and toasted sesame oil.

3. To a sheet of plastic wrap, add the rice-pickle mixture and form a triangle shape using the plastic wrap. Wrap with nori seaweed if it’s needed.

<Miwa’s tips> ※Watch more on YouTube!

・Please add in some salt if it’s needed.

・Want to learn how to make sushi sticky rice? Watch here!

<Storage time>

Store the rice and the pickles separately for up to 2 days in the fridge.

2021/01/22 MIWA

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