For decorative Sushi Rolls, the Rice is often coloured with various ingredients such as Egg for Yellow and Salmon for pink. Decorative Sushi Rolls are not easy to make, but this one is easy and even young children can roll. You may wish to roll with some filling. See the picture below.


5 to 6 Rolls


3 cups (180ml cup) Short Grain Sushi Rice
72 ml Rice Vinegar
4 tablespoons (60ml) Sugar
1 teaspoon Salt
5 to 6 Nori (Seaweed Sheets)
Fillings of your choice *optional
*Suggestions: Cucumber, Carrot, Sashimi, Smoked Salmon, Cooked Prawns, Avocado, Pickled Daikon, etc.

Ingredients for Colours

• Boiled Egg Yolks *finely grated or pressed through a sieve
• Fine Scrambled Egg
• Thin Omelette *finely chopped
• Pickled Daikon *finely chopped
Pink & Orange
• Cooked Salmon *finely flaked
• Canned Salmon *finely flaked
• Cooked Carrot *grated
• ‘Tarako’ (Pollock Roe) *cooked and finely crumbled
‘Yukari’ (Red Shiso Furikake)

• Cooked Broccoli *finely chopped
• Cooked Spinach *finely chopped
• Avocado *mashed
• ‘Aonori’ (Dried Green Laver Flakes)

  1. Cook Rice as normal and allow it to steam for 10 minutes.
  2. Make Sushi Vinegar by mixing Rice Vinegar, Sugar and Salt. Pour it over the HOT rice in the pot and mix well. Divide the rice into required number of portions and place each portion in a separate bowl. Cover with damp cloths to stop the rice drying out.
  3. Add colouring ingredients and mix well. Today I used 2 Eggs (finely scrambled), 60g canned Red Salmon, 1 teaspoon ‘Yukari’ and 60g Broccoli.
  4. Place a sheet of Nori on Makisu (bamboo mat). Spread out the Sushi Rice on the Nori sheet as shown in the picture. You need to leave some empty space at the end.

  5. Tightly roll up.
  6. You can roll with some fillings. Place some fillings on the rice, lift the nearest end of Makisu and fold over rice and fillings, then press. Pull the Makisu end up and roll it, pressing it a couple of times.

    *Note: The green colour rice in above photos is mixed with Spinach, and yellow rice is mixed with Egg Yolks.
  7. Once all rolls have been rolled, cut into bite sized pieces with a sharp knife. The knife becomes very sticky, so you need to wipe it frequently with a wet cloth or paper towel.