One Giant Sushi

Demonstrated by: Carol Devenot.
Island Light Cuisine on May 2, 2004.



One Giant Sushi

  • 2 cups brown rice
  • 2 cups white rice
  • 6 cups water
  • 1 can (6 oz) water-packed tuna, drained
  • 1 1/2 tablespoons brown sugar or brown rice syrup
  • 1 tablespoon soy sauce or tamari
  • 1/2 cup seasoned rice vinegar
  • Salt to taste
  • 1/4 cup furikake nori (Japanese seasoned seaweed mix)
  • 1/2 cup thinly sliced carrots, par-boiled
  • 1/2 cup thinly sliced Japanese cucumbers
  • 2 sheets sushi nori (seaweed)
  • Shoga (sliced pickled ginger) for garnish


  1. In a rice cooker or a large saucepan, add rice and water; cook until done.
  2. In a small saucepan, combine tuna, brown sugar, and soy sauce; cook until soy sauce is absorbed.
  3. Combine rice vinegar and salt.
  4. Place hot cooked rice into a large mixing bowl and fold in the vinegar mixture.
  5. Line a 13 x 9 x 2-inch pan with two sheets of waxed paper.
  6. Sprinkle the furikake evenly in pan.
  7. Spread half of the seasoned rice on the furikake, packing firmly.
  8. Spread the tuna over the rice.
  9. Alternately layer the carrots and cucumbers in rows over the tuna.
  10. Cover with remaining rice then the sheets of nori.
  11. Firmly pack the rice down with another 13 x 9 x 2-inch pan so the layers will stick together.
  12. Cover until ready to serve.
  13. To serve, cut into squares and garnish with shoga.

Makes 9 servings.

Note: Other condiments such as Japanese pickled vegetables or kanpyo (dried gourd strips) can be added when layering the carrots and cucumbers.

(1 serving = 165 calories, 7 grams protein, 1 gram fat, 32 grams carbohydrates, 2 grams dietary fiber: 18% protein, 78% carbohydrates, 4% fat).


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.