Konnyaku Sushi



Makes 24 pieces

360g Yutaka Sushi Rice, cooked and seasoned with rice vinegar, sugar and salt

1 block (250g) Yutaka White Konnyaku

A pinch of salt

400ml dashi stock (kombu stock made from kelp, if you can find it)

20 shiso leaves (or mint leaves)

Yutaka Wasabi Paste

For the ponzu jelly:

makes 200ml

30ml Yutaka Rice Vinegar

30ml Yutaka Soy Sauce

30ml Yutaka Mirin

¼ tsp salt

½ tsp sugar

100ml water

2 leaves of gelatine

½ lime (or lemon), sliced



To cook the konnyaku:

1. Bring a pan of salted water to the boil, add the konnyaku and cook for 3mins. Drain the water.

2. Bring the dashi stock to the boil, add the konnyaku and simmer for 12-15mins. Turn off the heat and leave the konnyaku in the stock.

3. Slice the konnyaku diagonally into 3-4mm wide strips and score one side of each strip with a sharp knife. This creates shallow cuts which will absorb the sauce.


To make the nigiri:

  1. Wet your hands to stop the rice sticking to them.
  2. Take 15g of sushi rice and gently shape it into an oval ball. Repeat with the rest of the rice.
  3. Top the rice with konnyaku and ponzu jelly, then wrap in a shiso leaf. Or place the shiso leaf between the rice and the konnyaku. Serve with lime wedges.


The recipe is supplied by

Atsuko's Kitchen


This recipe used the following Yutaka products: