Sushi Canapés
Sushi Canapés are deconstructed sushi appetizers that skip the rolling step—simply top pressed rice with your choice of seafood, roe, and vegetables for an elegant crowd-pleaser.
Sushi Canapés are deconstructed sushi appetizers that skip the rolling step—simply top pressed rice with your choice of seafood, roe, and vegetables for an elegant crowd-pleaser.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Cut cling wrap into a square and place a sheet of yakinori on it in the centre, shiny side down. The longer side of the nori sheet should be horizontally placed.
Spread half of the sushi rice on the yakinori covering the entire sheet, leaving 4cm/1½" border on the side furthest from you.
Hold the edge of the cling wrap closer to you with both hands and lift the edge of the nori sheet with rice, then make a narrow fold along the side line. Firmly press down over the cling wrap.
Put the cling wrap back to where it was. Using both hands, start rolling the rice with nori from the folded edge, moving away from you until the end. Roll the rice firmly but not too tightly.
Move the rice roll back close to you and wrap the rice roll with the cling wrap. Twist both ends of the cling wrap to secure the end of the rice roll and leave it for 5-10 minutes.
Repeat for the second rice roll.
Find the end of the cling wrap and fold it or mark it so that you will know where to start unwrapping the roll.
Cut the twisted part of the cling wrap on both ends of the roll, then remove the cling wrap.
Place the rice roll horizontally on a cutting board. Fold a couple pieces of wet kitchen paper.
Pat both ends of the rice roll with the side of a knife to flatten the ends and make them tidy.
Starting from one end of the roll, slice the roll into 1.5cm/⅝" thick discs. Every time before you slice the rice roll, wipe your knife with the wet kitchen paper and remove the rice glued on it.
You should get 14 discs if the thickness of your slices is exact. Place the rice pieces on a serving plate, evenly spaced out.
Cut the prawns in half in the middle. Place a set of two prawn pieces on each canapé base, with the tail on top.
Halve each scallop horizontally so that you get 4 thin round scallop pieces. Place a piece on each canapé base.
Place a piece of tuna on each canapé base and do the same for the salmon piece.
Take several cucumber slices per canapé base, randomly spread them to fit to the diameter of the canapé base, then put them on.
Taking ½ tablespoon of takanazuke per canapé base and squeeze it to get the liquid out. Make a ball shape and put it on the base. Press down to cover the surface of the canapé base.
Put several ikura (salmon roe) on top of the salmon and cucumber. Put leaves of pea shoots on the scallops.
Serve with soy sauce and wasabi to dip in.
Assemble canapés up to 2 hours ahead; store nori-rice bases in an airtight container at room temperature and add fresh toppings within 30 minutes of serving.
nori cutter or knife · rice paddle or spreader
No. Unlike sushi rolls, canapés don't require rolling. You shape the rice into small mounds on nori sheets and top them directly.
Prepare the rice and nori bases up to 2 hours ahead, then add fresh toppings just before serving to prevent the rice from drying out.
Cooked prawns, seared tuna, and scallops work well. Avoid overcooked proteins—they should be tender and not rubbery.
Cool the rice completely before plating, use a light hand when pressing it onto the nori, and add toppings as close to serving time as possible.
Yes—imitation crab, cooked shrimp, or smoked salmon are practical alternatives to raw or premium sashimi.
Japanese Castella Cake (Kasutera)
80 min
Crab Stick Salad
20 min
Japanese Steakhouse Ginger Salad Dressing
5 min
Creamy Salmon and Spinach Pasta
25 min
Asian Style Tuna Sashimi
10 min
Quick and Easy Chirashi Sushi
80 min
Chirashi Sushi
120 min
Seafood Chirashi Sushi
60 min
