Sushi Recipes

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Many visitors to have asked for certain recipes to help create sushi and japanese dishes at home. We have started to collect them here, and many more will be added soon.
If you would like to share any favorite recipes you have, you can send them to us at

Thank you.


A fun sushi recipe for the kids.

Soba Sauce. (from Taojones)

Tamago Omelet.

Sunomono. (Japanese Cucumber Salad)

Katsuo Tataki. Seared Bonito with Tangy Dressing

Two Recipes using Sriracha Chili Sauce and Kewpie Mayonnaise.

Baked Green Mussels.

Spicy Shrimp Recipe.

Soba Tsuyu
Tsumé and Taré
Ten Tsuyu
Teriyaki Sauce
Tosa Joyu

A fun recipe for the kids:
Heres a Dessert Sushi recipe. It's nothing at all like real sushi but it's a nice sweet treat. Enjoy!
4 crispy rice treats
4 fruit roll-ups
4 gummy worms

1. Remove rice treats from wrapping and place on microwave-safe plate. Microwave on high for 10 seconds to soften.
2. Unroll fruit roll-ups and place plastic side down on work surface. Lay one rice treat on each roll-up and use fingers to flatten to about 1/4-inch thick. The rice treat should cover about 1/2 the roll-up.
3. Top with 1 gummy worm. Starting with the rice treat side, tightly roll fruit into a cylinder shape around rice treat and gummy worm, removing plastic as you roll. Use a knife (may be plastic) to cut into four 1-inch lengths. Serve.

Two Dynamite Sauce Recipes using Sriracha Chili Sauce and Kewpie Mayonnaise.

Baked Green Mussels with Dynamite Sauce. (Found at Sticky

This delectable dish features delicious mussels on the half shell doused in dynamite sauce
Go get some mussels:
First make your way to the seafood market for some whole shell mussels. Prepare the mussels:
Boiling them in water for a few minutes will cause the shell to open. When the shells have opened, take them off the flame and rinse with cold water. Remove the shell that does not contain the mussel. Separate the mussel from the other shell but keep the shell. Chop the mussel into pieces and put pieces back into the shell. Lay the half shells containing the chopped mussels into a baking dish.
Prepare the sauce:
Kewpie Mayonnaise - 1/4 cup  (will absorb some of the heat so adjust to taste). Japanese mayo you might see abbreviated as QP on the label. It is a heavier mayo than most American brands. You can use Miracle Whip or Regular mayo if you can't find the QP.
Garlic 1 tsp
Smelt Eggs 1 tsp. Some sushi bars call this orange sherbet because it looks like ice cream.
4 sticks of imitation crab chopped roughly
Sriracha Hot Sauce - 1 tsp (again according to your heat factor). This is an excellent Vietnamese chili sauce. It has some garlic in it also which gives it a good flavor.

Mix all of this together. The mayo cuts the spice somewhat, so if you want it hotter, leave out or reduce the mayo. Another option is to go Hawaiian style and add to your sauce a 1/4 tsp of sesame seed oil, a pinch of sesame seeds, and 1/4 tsp of red chili flakes.

Shake and Bake
Cover mussels with the dynamite sauce and bake in the toaster oven until golden brown.

Spicy Shrimp Sauce recipe from Rhiannon.
It has 7 ingredients
  1 cup Kewpie mayonnaise
  1/2 cup Sriracha chili sauce
  1 tsp ground hot mustard
  1 tbsp bottled horseradish ( bottled in water, vinegar and salt only )
 > (usually have to get this in a gourmet market)
  1/8 tsp ground cayenne pepper
  2 pieces of  fresh garlic ( place in garlic press ) (not the whole garlic clove, unless you REALLY like garlic)
  Juice from 1/2 of a fresh lime

Soba Sauce

A great basic soba sauce. 1 part soy sauce 6 parts water.

Heat to a boil and add some green onion and soba. Try it hot or chilled ice cold in summer. (Sent in by taojones).

Preparing Sushi Omelet (Tamago).
Tamago Sushi Tamago Sushi

Tamago yaki. Yield: 1 roll or sheet. Beat four large eggs, 4 Tablespoons dashi (stock, see below), 1 Tablespoon sugar (or more to taste), 1 teaspoon mirin (sweet rice wine), 1/2 teaspoon soy sauce, and salt to taste. Strain as before. In a well-oiled tamago pan, pour in about a quarter of the mixture and spread as if making a crepe. As the mixture cooks, and as it bubbles and sets, roll it and move to the back of the pan. Re-oil the pan and add more mixture, being sure to get some under the roll. Again, as it cooks, roll the roll to the front of the pan, then move to the back. Repeat until all the mixture is cooked.

Remove the roll from the pan and roll as if for a sushi roll and squeeze out excess liquid. It can be rolled into a round or rectangular shape, then is sliced when cooled.

Dashi. A basic stock, usually made from dried bonito flakes and dried kelp. You can use instant dashi, called dashi-no-moto, which is like a bouillon cube. You can also substitute any other stock if you don't like the fishy taste.

Alternate ingredients that I found in a couple of cookbooks.. all are similar.

5 eggs
2-3 tablespoons of stock.. Dashi (above)
1 teaspoon sugar
1 teaspoon mirin
1/2 teaspoon salt

8 eggs
2/3 cup dashi stock or light chicken broth
1/2 teaspoon salt
1 tablespoon mirin (sweet cooking sake) or 1 tablespoon sugar
1 tablespoon light toy sauce

Well.. I think I am getting hungry now.. I am going to try to cook some tamago sushi now!!


The Japanese do not use sauces to blend flavors the way we Westerners do. Instead, they use them to complement (moderate or accentuate) distinct flavors. Vinegar based sauces are generally used to moderate strong tasting fish and also firm the meat of soft fleshed varieties. Conversely, the saltiness of shoyu (soy sauce) and the sweetness of mirin  (sweet rice wine) is each employed to heighten the flavor of the food with which they are served.

(Sweet Vinegar Sauce)

This is a simple basic sauce used for marinating vegetables and as a salad dressing. 

To make this sauce, combine 1/2 cup su (unseasoned rice vinegar)  and 1/4 teaspoon salt with 1/4 cup sugar in a non-metallic saucepan. Heat on low, stirring with a wooden or plastic spoon until the sugar is dissolved. Allow to cool before using. This sauce will keep for weeks in the refrigerator.

Note: To make sanbai zu sauce add 1/4 cup of prepared dashi and one tablespoon of shoyu to the above amazu sauce. Sanbai zu is an excellent dipping sauce for vinegared crab or marinated mackerel (shime saba).



A spicy dipping sauce for shiromi (white fleshed fish) and fried seafood.

The recipe follows:

1/4 cup lemon juice
1/4 cup shoyu or tamari
1/4 cup grated daikon
2 Tablespoons saké
1/4 teaspoon shichimi or nanami togarashi (7-pepper spice)
1 or 2 thinly sliced negi (scallions)

Combine all ingredients and allow them to age for at least  1/2 hour to blend the flavors. If storing the sauce in the refrigerator, use tamari instead of shoyu, to avoid settling of the wheat. The alcohol can be removed from the saké, if desired, by heating it to boiling. If this is done, allow the saké to cool before adding it to the sauce.

Note: This sauce is almost identical to somé oroshi. To make somé oroshi, first omit the grated daikon (oroshi) and seven-pepper spice (shichimi togarashi). Next, make momiji oroshi by poking some holes in a fresh daikon and stuffing it with whole dried red peppers (togarashi or takano tjume). Allow the peppers to reconstitute overnight inside the daikon before grating on an oroshi gané. Add a small amount of the resulting pepper-spiced daikon pulp (momiji oroshi) to each diner's kozara (saucer) at the table, to taste.



Nikiri is a simple but important sauce to prepare. It was once used as a primary seasoning for most nigirizushi. Though it is still widely used in Japan, its versatility within the U.S. is virtually ignored.

To properly utilize this sauce, thinly brush it on the fish portion of any nigirizushi that is normally dipped in shoyu, just before serving. It is usually not provided as a dipping sauce for your guests, except with certain types of sashimi. Provide your guests with regular shoyu for dipping purposes. This sauce leaves a thin, sweet glaze that adds as much to the appearance of nigirizushi as it does to its taste.

The recipe follows:

1/4 to 1/3 cup mirin
1 cup shoyu

In a small saucepan, combine both ingredients. Heat to boiling and simmer about ten minutes to slightly thicken the sauce and mellow its flavor. Allow it to cool before using.



This sauce is traditionally made with the finely grated skin of yuzu (a highly aromatic lime-like Japanese citrus fruit) or sudachi (a sharp tasting, lemon-like Japanese citrus fruit which is usually in season when yuzu is not and visa versa). In America, a 2:1 mixture of lemon to lime with a little orange juice or tangerine zest is a close substitute for taste but not aroma. The resulting sauce will keep in the refrigerator for over a month. It is available bottled in Asian grocery stores, but if you wish to make your own (fresher is always better).

The recipe follows:

1/4 cup su (unseasoned rice vinegar)
1/2 cup freshly squeezed lemon juice or a mixture of lemon and lime in a 2:1 ratio (best)
1-2 Tablespoons of finely grated tangerine skin or orange juice
1/3 cup tamari*

1 Tablespoon  mirin (optional) - This reduces the sourness of the sauce, giving it an added dimension. It is a similar, but reciprocal principle to adding lemon to ice tea.

*Shoyu can substitute for tamari if the Ponzu will be used quickly, as it will turn the sauce cloudy over night. Let it sit undisturbed for about a week and the wheat will settle to the bottom allowing you to carefully decant the clear liquid or strain through a coffee filter if short on time.

Mix all ingredients together and let mature overnight for best results.


Soba Tsuyu
(Soba Zuyu)

Aside from soba noodles, this sauce is also excellent for fried rolls, such as a spider roll or a fried calamari roll, and for tempura

The recipe follows:

1 cup dashi
3 Tablespoons shoyu
2 Tablespoons mirin
2 Tablespoons katsuobushi flakes
1/3 cup su (for soba zuyu only)
1 Tbs. shaved tangerine skin

  Mix the dashi, shoyu and mirin in a saucepan and heat to boiling. Add the katsuobushi flakes and continue boiling for one minute. Strain the mixture through a cheese cloth or a coffee filter and allow to cool. Add the rice vinegar (su) and finely grated tangerine skin (if making soba zuyu). The sauce may be sprinkled with red pepper flakes when served.


Tsumé and Taré
(Nitsume or Thick, Sweet Eel Sauce)

Tsumé is traditionally made with the reduced stock of boiled conger eels (anago). This abbreviated recipe tastes great and takes much less cooking time than the traditional method of preparation.

The recipe follows: 

1 cup dashi
1/2 cup mirin
1/2 cup shoyu
1/4 cup sugar

Put all ingredients into a saucepan and heat to boiling over medium heat. Simmer the sauce for about three or four hours to thicken. Reduce its volume to the point that it “threads” or “webs” when picked up with hashi. This recipe will yield about one cup of tsumé which will keep in the refrigerator for several months. Heat to ambient temperature (or warmer) before use.

Before air-conditioning, tsumé was traditionally reduced slightly more during the hot summer months to increase its viscosity, preventing it from trickling off the sushi.  A small pastry brush or rubber spatula will allow you to apply it thinly and evenly. Tsumé has traditionally been used on both anago and unagi. American sushi chefs use tsumé to dress everything from avocado-based rolls to tamago.

When thinned to a more pourable viscosity with saké, it is referred to as kabayaki no taré. Taré is commonly used on boiled squid (niika), squid legs (geso), and occasionally, the edge meat of hirame (engawa) - though I consider the latter a barbarous practice.


Ten Tsuyu
(Tempura Sauce)

This is a variation to soba tsuyu.
The recipe follows:

1 cup dashi
1/4 cup mirin
1/8 teaspoon salt
1/4 cup  katsuobushi flakes
1/4 cup usukuchi (light) soy sauce (if unavailable, substitute 3 Tbs. regular shoyu)
1 Tablespoon finely grated tangerine skin or orange juice

Prepare this sauce in a similar manner to soba tsuyu. Serve both sauces with grated daikon, momiji oroshi (red pepper spiced grated daikon), or grated fresh ginger root (né shoga) to be mixed at the table in each diner's kozara  (saucer).

Note: Usukuchi means thin flavor, not low sodium. Please do not confuse these two sauces, because their flavor is entirely different.  Usukuchi is much lighter in color. 


Teriyaki Sauce

Although available bottled, the fresh sauce is more flavorful. Use this sauce to marinate meat, fish or chicken before grilling or broiling. It also adds a unique flavor when used to reconstitute dried shitake mushrooms and  kampyo. (gourd strips).
The recipe follows:

1/4 cup shoyu
1 large clove garlic, crushed
11/2-2 Tablespoons mirin
1 Tablespoon finely chopped fresh ginger root
1/2 teaspoon salt
1/2 teaspoon MSG

In a small bowl, mix all ingredients and allow to stand in a refrigerator for at least an hour for the flavors to mingle. This is enough marinade for about one pound of meat or fish. Let the food marinate, refrigerated, for one to four hours to obtain the optimum flavor penetration. After the food is finished marinating, brush the remaining  teriyaki sauce on the meat during cooking for a nice glaze, and to intensify the flavor. Teriyaki grilled shiromi (white meat fish) goes well with oroshi (grated daikon), in chirashizushi, and in rolls with shiso, leaf, kaiware (daikon sprouts), yamagobo. (pickled burdock) and kyuri  (cucumber).


Tosa Joyu, Wasabi Joyu and Karashi Joyu
(Tosa Zuyu)

This recipe is for those who prefer a fuller bodied sauce than soba tsuyu or ten tsuyu.
It is used in similar applications.

1/2 cup shoyu
1/4 cup katsuobushi flakes
2 Tablespoons mirin  or saké
1/4 cup su (for tosa zuyu only)
1 Tablespoon finely grated tangerine skin or orange juice (for tosa zuyu only)
1 Tablespoon wasabi or karashi powder (for wasabi joyu or karashi joyu only)

Prepare this sauce in the same manner as soba tsuyu and  ten tsuyu. Mix the shoyu and mirin in a saucepan and heat to boiling. Add the katsuobushi flakes and continue boiling for one minute. Strain the mixture through a cheese cloth or a coffee filter and allow it to cool. It may be served with red pepper flakes, but is usually not served with the other condiments.

To make wasabi joyu or karashi joyu, mix one Tablespoon of the appropriate powder in an equal amount of water and allow it to stand for a couple minutes until its bitterness subsides. Blend evenly into the sauce proper. Karashi joyu tastes great on bonito sashimi.

Note: When making tosa zuyu, eliminate the mirin and instead use two tablespoons of saké, together with 1/4 cup rice vinegar. Add one tablespoon of grated tangerine peel or orange juice as a substitute for yuzu peel.

Katsuo Tataki
Seared Bonito with Tangy Dressing

Oil to grease Pan
3/4 pound bonito fillet, skin left on 
1/3 cup spring onion, very finely shredded lengthwise 
1 ounce (4-inch piece) ginger root, very finely shredded lengthwise
1-2 cloves garlic, very finely chopped
1/2 lemon, thinly sliced
1/3 cup Ponzu Sauce
1/4 cup shredded daikon
1 heaped tablespoon finely grated daikon mixed with seven spice powder or cayenne to taste

Heat a lighty greased nonstick frying pan. Put in the bonito fillet, skin side up, and sear just until the outside of the fish tuns white. Turn and sear the other side, then soak in iced water for 10-15 seconds to chill. Wipe away any moisture and marinade the whole
fillet with half of the spring onion, ginger, garlic, lemon and half of the ponzu sauce.
Chill in the refrigerator for a minimum of 10 minutes. Cut the marinate bonito in 1/2 inch slices. Arrange the bonito on a bed of daikon strips garnished with the remaining sliced spring onion, ginger and garlic on a  platter. Arrange the remaining lemon slices
and the seasoned grated daikon on the side and served either at room temperature or chilled.

Sunomono (Japanese Cucumber Salad)
Makes 4 servings
2 medium cucumbers, peeled and seeded
2 teaspoons salt
1/3 cup rice vinegar
1 tablespoon sugar
2 teaspoons Kikkoman Soy Sauce
1/4 teaspoon grated fresh ginger root
Cut cucumbers into thin slices; place in bowl and sprinkle with salt. Let stand at room temperature 30 minutes, or until cucumbers are softened. Drain and squeeze out excess liquid. Combine vinegar, sugar, soy sauce and ginger in serving bowl; add cucumbers and mix well. Chill thoroughly before serving.


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