(V) Vegetable Sushi Bento with Uramaki



For 4 rolls

Yutaka Sushi Rice (in a measuring jug)

60ml Yutaka Rice Vinegar

2 tbsp caster sugar

1 tsp salt

2 sheets Yutaka Sushi Nori, cut in half

¼ cucumber, cut into thin sticks

¼ red pepper, cut into thin sticks

½ avocado, cut into strips

20g Yutaka White Roasted Sesame Seeds

20g Yutaka Black Roasted Sesame Seeds

To Serve with:

10g Yutaka Wasabi Paste

60ml Yutaka Organic Tamari Soy Sauce 



  1. Wash the rice in a strainer under running water and leave to drain for 30 mins. Add the rice, 360ml of the water, kombu and sake in a heavy saucepan, place the lid on and bring it to the boil. Simmer for 10 mins, remove from the heat and leave for 10 mins to steam.

  1. Make the sushi vinegar by mixing the rice vinegar, sugar and salt and pour over the rice, cutting the rice sideways gently so that the rice grains aren’t broken. Leave to cool down.

  1. Cover a bamboo mat with cling film to stop the sushi rice sticking to the surface and place the nori along the edge of the mat.

  1. Wet your hand, take an apple sized handful of sushi rice on the nori and spread evenly, covering the nori completely. Sprinkle toasted sesame seeds over the sushi rice, then turn the nori and rice over carefully so the nori is facing upwards.

  1. Place three of your favourite fillings in a line, 2cm from the edge of the nori. Hold the bamboo mat and nori with rice and start rolling from the edge nearest the filling, pressing the rice down with the bamboo mat as you go.

  1. Cut the rolls into 8 pieces for each roll and pack the sushi into a bento box.


  • When cutting the roll into pieces, wipe off a knife with a wet towel. It helps to cut the roll cleanly!

  • Measuring the rice in ml helps to figure out the rice to water ratio (there should be 20% more water than rice).