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sushi party recipe card

Sushi Party!

  • Author: Funky Asian Kitchen
  • Cook Time: 0 minutes!
  • Total Time: 0 hours


  • 1 recipe sushi rice
  • 8 ounces seafood (any combination of tuna, salmon, snapper, unagi, shrimp, or crab meat is a good start)
  • european cucumber
  • 2 scallions chopped
  • 1 avocado
  • 1 can inari fried seasoned tofu (optional but good for vegetarians)
  • 3 tablespoons masago or tobiko caviar
  • 3 tablespoons sesame seeds
  • Kewpie mayonnaise
  • Sriracha Chili Sauce
  • Soy Sauce
  • 4 tablespoons wasabi powder


sushi ginger


For the Wasabi:

  1. Mix the wasabi powder with 2 tablespoons of cool water. Mix until the paste is smooth.
  2. Cover and refrigerate until ready to use.


Prep the Seafood:

  1. For the tuna and salmon, cut the fish into thin slices and then cut the slices into thin batons/logs.
  2. Next put the fish on a plate.
  3. If your plate is large enough, arrange all of the seafood on it. If not, then use a couple of plates keeping your piles neat and attractive. Keep all raw fish covered and refrigerated until ready to use. 

To Serve:

  1. Put all of your veggies on one plate. Cut the cucumber chunk in half lengthwise and then cut the two pieces in half. Cut across the tops to remove the seeds. Then slice the cucumber into long thin pieces. Place the cucumber on a large plate.
  2. Cut the avocado in half and remove the seeds. Cut each avocado half into 10-12 thin pieces. Peel the skin off and put the avocado next to the cucumber. Take the inari out of the can. You can leave the pieces whole or cut it into thin pieces. Put it into a small bowl to contain the juice and then put the bowl on the plate with the other veggies.
  3. Next, put all of the condiments together on a plate. Put the scallions, caviar, sesame seeds, mayonnaise, and sriracha in small containers with little spoons so it is easy to access.
  4. Finally, put out the nori sheets, sushi rice, soy sauce, wasabi, and ginger. 

Make Rolls:

  1. First take a half sheet of nori and spread 2-3 tablespoons of rice on the left side of the nori. Smear a small amount of wasabi on the middle of the rice if using.
  2. Then add a couple pieces of seafood, veggies, or some condiments. 
  3. Take the bottom left corner and bring it up over the filling so you create a cone shape.
  4. Keep rolling until you come to the end of the nori.
  5. You can secure the end with a little dab of rice.



  • It’s best to eat as you go and not make the rolls all at once to preserve the crisp texture of the nori. I like to pour a little soy sauce directly on top of the roll so the filling doesn’t have a chance to spill out.