Turning Japanoise // salmon sushi

sushiI often wonder if the crazy kids at Casa Conception (the IVF clinic responsible for the existence of both my beautiful babies) didn’t add a drop or two of some random international DNA in the embryonic cocktail shaker. You know, for shits and giggles.

That’s the only explanation I can come up for my four-year old being an oddly obsessive Francophile and for the indefatigable fixation both he and Sugarpuff share for Japanese food.

From sashimi to soba noodles, sushi to soft shell crab, tofu to tokoyaki… just  dish it up and, if it’s of Japanese origin, they’ll demolish it. They can’t get enough of the stuff. So much so that they’re both on a hugs and kisses basis with the folk at our local Japanese and Raffles spends so much time chatting up the lovely chef he’s virtually bilingual.

Raffles and friend

So when we were invited to the home of a friend to “make sushi” Raffles and I were particularly excited. But, no matter how much fun it was to make our own sushi, the thing that particularly tickled my fancy was watching my half British son learn to make the Japanese staple under the tutelage of a French woman in her Australian backyard. The very embodiment of what makes Sydney such a great place to call home.

making sushi with kids

Sushi is a  fun and healthy food for kids to learn to make at home and you can pick up a rolling mat for next to nothing at the local supermarket. And it really isn’t hard. Rolling sushi is one of those things that gets a lot easier with practice.  Since our Japanoise masterclass, we’ve had a few more tries at home and, after a few slightly shambolic early attempts, my four-foot foodie is making rolls like a pro! A slightly haphazard pro, but close enough.

In fact, so cocky is Raffles about his new-found sushi making prowess, he’s taken to giving tips to the aforementioned Sushi chef. Thankfully he’s indulgent of my crazy son, and has promised to take his advice under consideration!


Simple Salmon & Avocado Sushi


2 cups sushi rice
3 1/2  cups water
125ml rice vinegar
2 tbs caster sugar
dash salt
6 nori sheets
250g fresh salmon, sliced into strips
1 avocado (or cucumber) sliced
Soy sauce, wasabi & pickled ginger, to serve


  • Rinse rice in cold running water until water runs clear.
  • Place the rice and water in a large saucepan, covered, over high heat and bring to boil.
  • Reduce heat to low, cover and cook for 15-20 minutes or until all water is absorbed.
  • Combine vinegar, sugar and salt in a pan and heat gently until combined. Set aside and allow to cool
  • Remove from heat, stir gently and set aside, covered, for 10 minutes to cool slightly and transfer to a non-metal bowl.
  • Stir the vinegar mix gently into rice using a wooden paddle or fork to break up rice
  • Continue turning and fanning the rice for 10 minutes until cool.
  • Place a nori sheet, shiny-side down, on a sushi mat.
  • Spread a thin layer of rice over the nori sheet, leaving about 5 cm clear along the far edge (use wet fingertips to damp edge).
  • Place salmon and avocado along the centre of the rice.
  • Hold filling in place and roll the mat (from the closest edge) firmly over the rice and filling.
  • Slice with a sharp knife and serve with wasabi (for grown-ups), soy and pickled ginger.


8 Comments on Turning Japanoise // salmon sushi

  1. Lisa
    December 19, 2012 at 9:19 am (11 years ago)

    We might try this with crawns (prawns) instead of salmon 🙂

      December 19, 2012 at 10:44 am (11 years ago)

      “crawns” would be delish! 🙂

  2. Karen Gould
    December 19, 2012 at 6:13 pm (11 years ago)

    Great for school lunches too.

  3. Christine (@cookingcrusade)
    December 19, 2012 at 10:34 pm (11 years ago)

    He’s quite the budding young chef! I’m yet to make home made sushi but my Mum loves making her own little custom flavours. Can’t go wrong with salmon and avo I reckon!

  4. ateyate
    January 14, 2013 at 5:36 pm (11 years ago)

    Multiculturalism at its best. Love it.

  5. Mixed Gems
    February 23, 2013 at 10:17 am (11 years ago)

    Thanks for the recipe! I bought the mat ages ago and now that my eldest has finally agreed to taste the nori (“I like it mum!” said she. “Yes, I thought you would!” said me) we might get to make it. My smallest loves it already, especially with avocado. p.s: My eldest was made in a petri dish too. They seem to have cut out the adventurous taste bud DNA though!

      February 23, 2013 at 3:14 pm (11 years ago)

      You never know, maybe you just need to find his adventurous taste bud activation switch! 😉

      Lovely to meet another bloggy mum of a petri dish bub! x


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Hey, I’m Aleney! A mum, award-winning travel writer, magazine editor and gallivanting glutton. He’s Raff, the “boy” in boyeatsworld, and a fearless foodie, adventurer and eco-warrior. Along with his all-singing, all-dancing, all-adventurous sister, Sugarpuff, we’re exploring the world’s colour, culture and cuisine on a food safari for the junior set.

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