Simple to make and stunning to serve. Home made sushi is fun to make and serves beautifully for your next party or Friday movie night!
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Recipe & styling Lindsay Evans

Recipe & styling Lindsay Evans

  • Duration
  • Prep Time


  • 2 cups sushi rice

  • 2 tablespoons rice wine vinegar

  • 2 teaspoons sugar

  • 4 ounces Ahi tuna, cut into 1-inch logs

  • 1/4 cup toasted black and white sesame seeds (black optional)

  • 4 tablespoons wasabi paste

  • Radish sprouts (optional)

  • Pickled ginger Tamari soy sauce to serve


Cook rice according to package directions. Transfer to large glass mixing bowl. Add rice vinegar and sugar and using a wooden spoon, combine for 5 minutes or until cool. Slighting wet hands and shape rice into 1-inch flat balls. Cover with damp cloth and set aside.

Spread sesame seeds in shallow bowl and roll each side of tuna in seeds to crust sides. Slice into 1/2-inch squares. To assemble, place rice balls on serving platter, top with pea-size amount of wasabi paste, few springs sprouts, and slice of tuna. Serve with pickled ginger and bowls soy sauce.

Note: Tamari soy sauce is organic and gluten free and available at most grocery stores. Also, you can replace tuna for cooked scallops or tempura shrimp.

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