Iron Chef Shellie


Something for everyone, just adjust the toppings to suit whatever dietaries you are catering to.


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January 8, 2024
Recipes , Shellie Faves

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A fun, interactive meal for when you don’t want to make sushi hand rolls. The can also be called ‘sushi tacos’, this dish has something for everyone. Simply load some rice into a hand sized piece of nori, load it up with some seasoned sushi rice and top with whatever toppings your heart desires. On this occasion it was sashimi grade salmon and tuna from the Japanese grocery store, avocado and a side of seaweed salad. Served with a refreshing glass of yuzushu, you can’t go wrong!


Julia Busuttil Nishimura
Print Recipe


  • 440g Japanese short-grain rice (such as Koshihikari)
  • quartered nori sheets, to serve
  • soy sauce, to serve
  • wasabi, to serve
  • pickled ginger, to serve

Sushi Vinegar

  • 100ml rice vinegar
  • 25g caster sugar
  • 10g sea salt

Suggested Fillings

  • sashimi grade fish – such as salmon or tuna
  • assorted vegetables – such as cucumber, avocado, mizuna
  • salmon roe
  • uni (sea urchin roe)
  • tamagoyaki (rolled omelette)


  • Wash rice to remove excess starch; drain well. Place rice in a large saucepan or a stovetop rice cooker, add 560ml water and bring to the boil over high heat. Cooking time will depend on the pot you are using, but generally speaking, boil the rice for 3-4 minutes, then reduce heat to low, cover and cook for a further 10-12 minutes, until there is no more water visible (rice should still be quite wet-looking). Take pot off the heat and stand, covered, for 20 minutes.
  • While rice is standing, make sushi vinegar by combining ingredients in a small saucepan over medium heat. Heat until sugar and salt are dissolved, then remove from heat and allow to cool.
  • Transfer rice to a large bowl and sprinkle over sushi vinegar. Using a rice spoon or spatula, mix sushi vinegar through rice until evenly distributed. This also helps cool rice, cover rice with a damp clean tea towel.
  • Prepare vegetables by cutting them into matchsticks, if needed. Any leafy greens can be simply washed. Slice fish into bite sized sashimi or batons, then place everything neatly on a platter, with shredded daikon. Place salmon roe, uni and tamagoyaki in small bowls.
  • To assemble, take a spare of nori, add rice and your choice of fillings, then roll into a cone and serve with soy sauce, wasabi and pickled ginger.

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Shellie Froidevaux

All content on this site is by Shellie Froidevaux - aka Iron Chef Shellie. Her skills include recipe development, food styling in her kitchen studio, lifestyle and travel photography, restaurant photography on location, styling and shooting social media for her clients and photography workshops for people who really want to change their game :)

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