John Baymore at River Bend Pottery

River Bend Pottery   © 1995 - 2011 All Rights reserved



Cut the lox into small strips about 1" wide x 3" long.  Cut the crab legs into similar pieces. Slice the shrimp in half lengthwise (or butterfly them if you like the challenge.) Peel and slice the cucumber into 1/4" thick rounds.  Chop the scallions into very fine rounds for garnish use. Cut some really tiny pieces of lemon.  Mix the dry wasabi powder with a little warm water to make a paste.


Fill a small bowl with cold tap water and add some rice vinegar.  This is used to keep the rice from sticking to your hands while you mold the rice balls.  Wet your hands whenever the rice is sticking to them.


Take a small amount of vinegared rice in your hand and form a small ovoid ball, 1" wide by 1" high by 2 1/2" long.  Take a small bit of the wasabi paste and wipe it on the top of the rice ball.  Place a piece of the salmon, crab, or shrimp on top of it.  Garnish with a few scallion pieces and a tiny bit of lemon.


Form a round cylinder of rice that matches the diameter of a cucumber slice.  Top the rice with a pea sized lump  the miso paste, and place the cucumber on top.


Artfully arrange on a nice ceramic plate (called a sushi oki).  Add some pickled ginger as a garnish. Have some small containers full of soy sauce for dipping.


Serve with miso soup and green tea.






This is all vegetarian or cooked sushi.  Inspecting and handling raw fish is a job for the experienced Japanese cook.  In many places, it is very hard to get seafood that is fresh enough to be used raw for making sushi.  Be careful! 




NOTE:  The term “sushi” refers to the vinegared rice, it is not at all about raw seafood.  Many varieties of sushi exist that have no raw seafood content at all.