Simple Japanese Sushi Recipe
Bruno Loubet Recipe created by Bruno Loubet

Japanese Sushi with Tilda Pulses & Rice Edamame, Spring Onion & Wasabi

20 mins
  • Serves 4
  • Adventurous
  • Cook: 20 mins

A delicious take on Japanese Sushi using our Tilda Pulses and Rice range.

  • Lower Calories


  • 4 packs of Tilda Pulses & Rice Edamame, Spring Onion & Wasabi
  • 4 sheets of Nori Seaweed
  • 300g of diced smoked salmon
  • 1 tsp. of chopped ginger
  • 2 tbsp. of soy sauce
  • Juice of ½ a lemon
  • 2 tbsp. of fresh coriander, finely chopped
  • 2 tbsp. of fresh spring onions, finely chopped
  • 2 tbsp. sesame seeds


  1. Decant Tilda Edamame, Spring Onion and Wasabi Pulses & Rice into a mixing bowl.
  2. Lay a sheet of Nori on cling film. Place a quarter of the rice mix across the length of the sheet, approx. one quarter of the way in.
  3. Roll in cling film to form a cylinder shape and close tightly. Repeat with the remaining three sheets of Nori. Place in the fridge to set.
  4. In a bowl mix together the salmon, wasabi, ginger, soy sauce, lemon juice and fresh coriander. Leave in to marinate for 10 minutes before serving.
  5. Cut each sushi cylinder in 6 pieces and place onto plates alternating between little mounts of salmon, topped with the sliced spring onion and sesame seeds.

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