Sushi Rice
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|
| Sushi Ricerinsed until water runs clear | about 400 g (2 cups) uncooked | 400 g | 800 g | 1.2 kg | 1.6 kg |
| Water | 600 g (2 1/2 cups) | 600 g | 1.2 kg | 1.8 kg | 2.4 kg |
| Sugarestimate; mixed into warm rice | 2 tbsp | 30 g | 60 g | 90 g | 120 g |
| Saltestimate | 1 tsp | 5 g | 10 g | 15 g | 20 g |
| Rice Vinegarestimate; video shows sugar/salt stirred into rice | 3 tbsp | 45 mL | 90 mL | 135 mL | 180 mL |
Filling and Toppings
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|
| Nori Seaweed Sheets | 2 sheets | 2 sheet | 4 sheet | 6 sheet | 8 sheet |
| Smoked Salmonestimate; covers the tray top | 200 g, sliced thin | 200 g | 400 g | 600 g | 800 g |
| Avocado | 1, sliced | 150 g | 300 g | 450 g | 600 g |
| Surimi (Imitation Crab) | 80 g, chopped | 80 g | 160 g | 240 g | 320 g |
| Spring Onion | 1, chopped | 20 g | 40 g | 60 g | 80 g |
| Cream Cheese | 300 g, softened | 300 g | 600 g | 900 g | 1.2 kg |
| Sweet Chili Sauce | 20 g (about 1 1/2 tbsp) | 20 g | 40 g | 60 g | 80 g |
| Black Sesame Seeds | 1 tbsp | 10 g | 20 g | 30 g | 40 g |
Pantry swaps
| Original | Swap1 | Swap2 | Swap3 |
|---|
| Sugar | 1 cup firmly packed brown sugar | 1–3/4 cups confectioners’ sugar (makes baked goods less crisp) | 1 cup superfine sugar |
| 1 | 1 | 1.75 | 1 |
| Rice Vinegar | 1 teaspoon lemon or lime juice | 2 teaspoons white wine | apple-cider, champagne, or white-wine vinegar |
| 1 | 1 | 2 | — |
| Spring Onion | 1 tablespoon dried minced onion | 1 teaspoon onion powder | 1/4 cup frozen chopped onion |
| — | — | — | — |
| Sweet Chili Sauce | Dried chili flakes | | |
| — | — | | |
| Black Sesame Seeds | Ground sesame | | |
| 1 | 1 | | |
Method
- Rinse the sushi rice in a sieve under running water, rubbing with your hands, until the water runs clear – repeat 4-5 times.
- Put the rice in a microwave-safe bowl with 600 g water. Microwave for 15 minutes at 800 watts.
- Remove and set aside for 10 minutes, covered.
- While the rice is still warm, fold in the sugar and salt (and rice vinegar if using) until well combined. The video shows the seasoning mixed into the warm rice.
- Line a 35x24 cm baking dish with plastic wrap, leaving overhang on the edges.
- Lay the 2 nori sheets in the bottom of the dish, covering it.
- Layer the filling over the nori: smoked salmon slices, avocado slices, chopped surimi, chopped spring onion. Pipe or spread the cream cheese over the top.
- Press the seasoned rice evenly over the filling, covering it completely.
- Fold the plastic wrap over the top and press firmly with a damp towel to compact the layers. Set aside briefly to set.
- Unwrap and carefully invert the sheet-pan sushi onto a cutting board so the salmon side is up.
- Drizzle the sweet chili sauce in a zig-zag over the top and sprinkle with black sesame seeds.
- Cut into 48 cubes (about 8 by 6). Serve with chopsticks.
Notes
Servings: 8-10 (per 5-6 cubes). Per serving (estimated): 280 kcal, 35 g carbs, 12 g protein, 10 g fat, 2 g fiber. Macros estimated from ingredients; actual values depend on rice quantity and salmon used.
This recipe was extracted from a 3-minute YouTube video (Sheet Pan Sushi, Akis Petretzikis / JUST HANDS) with only music-track auto-captions, so the steps and quantities were reconstructed from frame-by-frame analysis of the on-screen text and visuals. Confirmed on-screen quantities: 600 g water, 35x24 cm dish, 300 g cream cheese, 80 g surimi, 1 avocado, 1 spring onion, 2 nori sheets, 20 g sweet chili sauce, 1 tbsp black sesame seeds, cut into 48 cubes. Unconfirmed (marked estimate): rice amount, salmon weight, rice-vinegar seasoning amounts. The technique is the standard deconstructed “sheet pan sushi” method: rice and fillings layered in a lined tray, pressed, inverted, and cubed.